Lentil Salad with Roasted Butternut Squash and Potatoes
Lentil Salad with Roasted Butternut Squash and Potatoes

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, lentil salad with roasted butternut squash and potatoes. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Lentil Salad with Roasted Butternut Squash and Potatoes is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Lentil Salad with Roasted Butternut Squash and Potatoes is something that I have loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook lentil salad with roasted butternut squash and potatoes using 11 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Lentil Salad with Roasted Butternut Squash and Potatoes:
  1. Make ready 1 cup peeled and cubed butternut squash
  2. Get 4 small potatoes, scrubbed and cubed
  3. Prepare to taste Salt and pepper
  4. Prepare 1 Tbsp olive oil
  5. Get 150 g green lentils
  6. Make ready 1 handful cherry tomatoes, quartered
  7. Get Dressing:
  8. Get 2 Tbsp vinegar, more to taste
  9. Make ready 1 Tbsp whole grain mustard, or to taste
  10. Make ready 1 Tbsp lemon olive oil or other salad oil
  11. Prepare to taste Salt and pepper
Steps to make Lentil Salad with Roasted Butternut Squash and Potatoes:
  1. 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.
  2. 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.
  3. 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.
  4. Lastly mix in the cherry tomatoes and serve warm immediately, or chill for later.

So that is going to wrap this up with this exceptional food lentil salad with roasted butternut squash and potatoes recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!