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

Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, lentil salad with roasted butternut squash and potatoes. It is one of my favorites. This time, 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 in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Lentil Salad with Roasted Butternut Squash and Potatoes is something that I have loved my entire life. They’re fine and they look wonderful.

To begin with this 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 can achieve it.

The ingredients needed to make Lentil Salad with Roasted Butternut Squash and Potatoes:
  1. Prepare 1 cup peeled and cubed butternut squash
  2. Take 4 small potatoes, scrubbed and cubed
  3. Make ready to taste Salt and pepper
  4. Prepare 1 Tbsp olive oil
  5. Get 150 g green lentils
  6. Prepare 1 handful cherry tomatoes, quartered
  7. Prepare Dressing:
  8. Make ready 2 Tbsp vinegar, more to taste
  9. Take 1 Tbsp whole grain mustard, or to taste
  10. Get 1 Tbsp lemon olive oil or other salad oil
  11. Make ready 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 is going to wrap it up for this exceptional food lentil salad with roasted butternut squash and potatoes recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!