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

Hey everyone, I 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. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Lentil Salad with Roasted Butternut Squash and Potatoes is one of the most favored of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Lentil Salad with Roasted Butternut Squash and Potatoes is something which I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can have lentil salad with roasted butternut squash and potatoes using 11 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Lentil Salad with Roasted Butternut Squash and Potatoes:
  1. Prepare 1 cup peeled and cubed butternut squash
  2. Prepare 4 small potatoes, scrubbed and cubed
  3. Get to taste Salt and pepper
  4. Make ready 1 Tbsp olive oil
  5. Prepare 150 g green lentils
  6. Get 1 handful cherry tomatoes, quartered
  7. Prepare Dressing:
  8. Get 2 Tbsp vinegar, more to taste
  9. Take 1 Tbsp whole grain mustard, or to taste
  10. Take 1 Tbsp lemon olive oil or other salad oil
  11. Get to taste Salt and pepper
Instructions 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 this up for this exceptional food lentil salad with roasted butternut squash and potatoes recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!