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Roasted Butternut Squash Salad

Roasted Butternut Squash Salad

roasted butternut squash salad

With the sweetness of the roasted butternut this is a true autumn salad.
By Simone Van Den Berg

roasted butternut squash salad
Roasted butternut squash salad

I should probably not complain about the weather as that is such a typical thing to do for Dutch people, but still… I cannot resist! I am sitting in my office right now, looking at the window where there is a storm going on accompanied by heavy rain. For all I know it could be full blown autumn already, while technically, it is still supposed to be summer.

Weather all over the globe has been showing some weird patterns this summer. Hot in places where it shouldn’t be hot, wet in places where it shouldn’t be hot and so on. Maybe nature is trying to tell us something. I don’t know; I certainly do not have all the answers. What I do know is that with this kind of weather I feel an increased need for warming food. And to pretend it is still summer, I am doing so in the form of a salad. This salad I found on one of my favorite recipe websites, Good Food. Worth browsing around!

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Roasted butternut squash salad


  • Author: BBC Good Food
  • Total Time: 25 minutes
  • Yield: 4 1x

Description

With the sweetness of the roasted butternut this is a true autumn salad. While it was lovely I did miss a bit of a salty note in the salad and I will definitely be making this next time with a bit of bacon or halloumi in it.


Ingredients

Scale
  • 2 kgs butternut squash, peeled and cut into 2 cm cubes
  • olive oil
  • 100 gr puy lentils
  • 100 gr rocket (arugula)
  • 1 tsp sesame seeds, toasted
  • 6 spring onions, sliced

Soy dressing

  • 5 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • 1 tbsp soy sauce
  • 1 red chili, seeded and chopped
  • 1 garlic clove, finely chopped
  • 1 tsp clear honey

Instructions

  1. Heat the oven to 200 C. Put the squash on a baking tray, sprinkle with olive oil and season. Roast for 20 minutes or until tender, shaking the tray a couple of times to keep it from sticking. Simmer the lentils for about 15 minutes or until al dente, then drain.
  2. Whisk together the ingredients. Put the rocket in a shallow serving bowl and arrange the lentils and squash on top. Pour the dressing over and top with sesame seeds and spring onion.
  • Prep Time: 25 mins
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