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
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This roasted butternut squash salad combines sweet roasted squash with earthy lentils and peppery arugula, finished with a savory soy dressing.
Ingredients
- 2 kgs butternut squash, peeled and cut into 2 cm cubes
- Olive oil, for roasting
- 100 g puy lentils
- 100 g rocket (arugula)
- 1 tsp sesame seeds, toasted
- 6 spring onions, sliced
- 5 tbsp (75 ml) olive oil
- 3 tbsp (45 ml) balsamic vinegar
- 2 tbsp (30 ml) soy sauce
- Salt and pepper, to taste
Instructions
- Preheat the oven to 200°C (392°F). Spread the butternut squash cubes on a baking tray, drizzle with olive oil, and season with salt and pepper. Roast for 20 minutes or until tender, shaking the tray a couple of times to prevent sticking.
- Meanwhile, cook the puy lentils according to package instructions until tender. Drain and set aside.
- In a small bowl, whisk together 5 tbsp olive oil, 3 tbsp balsamic vinegar, and 2 tbsp soy sauce to make the dressing.
- In a large bowl, combine the roasted butternut squash, cooked lentils, rocket, sesame seeds, and spring onions.
- Pour the dressing over the salad and toss gently to combine. Adjust seasoning with salt and pepper if needed.
- Serve immediately as a warm salad.
Notes
- For a salty note, consider adding crispy bacon or grilled halloumi to the salad.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- The salad can be served warm or at room temperature.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Salad
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6
- Sodium: 600
- Fat: 18
- Carbohydrates: 45
- Fiber: 8
- Protein: 10
- Cholesterol: 0
If You Liked This Recipe, You’ll Love These
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- Burrata Nectarine Salad by Chef Helene Henderson
- Insalata di Polpo – Italian Octopus Salad
Frequently Asked Questions
Why does this salad dressing use soy sauce alongside balsamic vinegar?
The dressing combines 3 tbsp balsamic vinegar with 2 tbsp soy sauce and 5 tbsp olive oil, giving it an umami depth and saltiness from the soy that plays off the sweet roasted squash. This Asian-influenced touch is why the recipe is classified as Asian Fusion despite the otherwise European-style ingredients. 
What can I add to make this a more substantial main course?
The notes suggest adding crispy bacon or grilled halloumi for a salty, protein-rich note that turns the salad into a more filling meal.
Can this salad be served at room temperature instead of warm?
Yes — the notes clarify the salad can be served warm or at room temperature. It keeps in the fridge for up to 2 days.
