Description
This roasted butternut squash salad combines sweet roasted squash with earthy lentils and peppery arugula, finished with a savory soy dressing.
Ingredients
Units
Scale
- 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 olive oil
- 3 tbsp balsamic vinegar
- 2 tbsp 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: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6
- Sodium: 600
- Fat: 18
- Carbohydrates: 45
- Fiber: 8
- Protein: 10
- Cholesterol: 0