Hey everyone, it’s Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, lentil salad with roasted butternut squash and potatoes. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
In a small bowl, mix together melted coconut oil, garlic, brown sugar, chili powder, salt and pepper. Place cubed butternut squash on baking sheet and drizzle coconut oil mixture on top. Harvest Butternut Squash Lentil Salad is full of fall ingredients!
Lentil Salad with Roasted Butternut Squash and Potatoes is one of the most favored of current trending meals in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Lentil Salad with Roasted Butternut Squash and Potatoes is something which I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can cook lentil salad with roasted butternut squash and potatoes using 11 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Lentil Salad with Roasted Butternut Squash and Potatoes:
- Take 1 cup peeled and cubed butternut squash
- Prepare 4 small potatoes, scrubbed and cubed
- Take to taste Salt and pepper
- Make ready 1 Tbsp olive oil
- Prepare 150 g green lentils
- Take 1 handful cherry tomatoes, quartered
- Prepare Dressing:
- Get 2 Tbsp vinegar, more to taste
- Get 1 Tbsp whole grain mustard, or to taste
- Get 1 Tbsp lemon olive oil or other salad oil
- Prepare to taste Salt and pepper
I wanted to add roasted butternut squash into the salad for complex carbs and texture. I also just happen to love butternut squash season :). One of the best cheeses I think that compliments butternut squash is goat cheese…. The goat cheese also gives the lentil and spinach salad a creamy texture and a bit of tang for flavor.
Instructions to make Lentil Salad with Roasted Butternut Squash and Potatoes:
- Pre-heat oven to 230C /450F. Toss the butternut squash and potatoes in olive oil and a bit of salt and pepper. Layout on and oven pan and bake for 20-30 minutes or until soft and nicely roasted. Turn the vegetables half way through the baking time.
- While the vegetables are baking, rinse the lentils well. Put in a medium pot and cover with water. Bring to a boil and cook on medium heat for 15-20 minutes until soft but not mushy. Drain the lentils.
- When lentils and vegetables are done, put into a large bowl and toss together with the dressing ingredients. I recommend adding the mustard and vinegar a little at a time so you can adjust the taste to your liking.
- Lastly mix in the cherry tomatoes and serve warm immediately, or chill for later.
For lunch Gino made this salad from his beautiful lentils, combining them with roasted butternut squash, locally grown walnuts, cranberries and other ingredients - it's a really exciting mix of contrasting flavours, colours and textures. Sprinkle with the fresh rosemary, sage and thyme. Drizzle the olive oil over the vegetable/herb mixture. Toss lightly until the vegetables are well coated. Distribute evenly between the two pans in a single layer.
So that is going to wrap it up with this special food lentil salad with roasted butternut squash and potatoes recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
