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

Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to make a distinctive dish, lentil salad with roasted butternut squash and potatoes. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Lentil Salad with Roasted Butternut Squash and Potatoes is one of the most favored of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Lentil Salad with Roasted Butternut Squash and Potatoes is something that I’ve loved my entire life.

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

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