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

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, lentil salad with roasted butternut squash and potatoes. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Lentil Salad with Roasted Butternut Squash and Potatoes is one of the most popular of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Lentil Salad with Roasted Butternut Squash and Potatoes is something which I have loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we must 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 cook it.

The ingredients needed to make Lentil Salad with Roasted Butternut Squash and Potatoes:
  1. Make ready 1 cup peeled and cubed butternut squash
  2. Prepare 4 small potatoes, scrubbed and cubed
  3. Take to taste Salt and pepper
  4. Get 1 Tbsp olive oil
  5. Prepare 150 g green lentils
  6. Take 1 handful cherry tomatoes, quartered
  7. Make ready Dressing:
  8. Take 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. Get 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’s going to wrap it up with this special food lentil salad with roasted butternut squash and potatoes recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!