Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special 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 well liked of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Lentil Salad with Roasted Butternut Squash and Potatoes is something which I’ve loved my entire life.
Here's what you need: butternut squash, brussels sprouts, red onion, olive oil, salt, pepper, green lentil, water, balsamic vinegar, maple syrup, salt, pepper. Lentil & Roasted Vegetable Salad. featured in Easy To Pack Vegan Lunches. Rachel Gaewski..roasted butternut squash and red onions, hearty kale, toasted pecans, and sweet golden raisins, all dressed up in a roasted garlic-sherry vinaigrette. You might not think a lentil salad is special enough to serve on Thanksgiving, but this one incorporates a few unique touches to make it shine.
To begin with this recipe, we have to first prepare a few ingredients. You can have 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:
- Get 1 cup peeled and cubed butternut squash
- Take 4 small potatoes, scrubbed and cubed
- Take to taste Salt and pepper
- Take 1 Tbsp olive oil
- Get 150 g green lentils
- Prepare 1 handful cherry tomatoes, quartered
- Get Dressing:
- Get 2 Tbsp vinegar, more to taste
- Prepare 1 Tbsp whole grain mustard, or to taste
- Prepare 1 Tbsp lemon olive oil or other salad oil
- Make ready to taste Salt and pepper
Make this butternut squash and lentil salad for a low-calorie, gluten-free lunch or dinner, or as a side dish. It's easy to make, with just a few ingredients. Meanwhile, in a small saucepan, combine the lentils with the water, shallot and bay leaf and bring to a boil. Meanwhile I had roasted some squash with balsamic vinegar.
Instructions to make Lentil Salad with Roasted Butternut Squash and Potatoes:
- 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.
- 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.
- 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.
- Lastly mix in the cherry tomatoes and serve warm immediately, or chill for later.
Meanwhile, in a small saucepan, combine the lentils with the water, shallot and bay leaf and bring to a boil. Meanwhile I had roasted some squash with balsamic vinegar. Sweet potato noodles salad with cabbage and lentils is a warm and hearty salad that's perfect for fall and winter. It's vibrant, nutrient-packed and loaded with Sweet potatoes, when spiralized on a thin blade as you see below, can be used in both cold and warm salads. Many folks forget that you can.
So that’s going to wrap it up with this exceptional food lentil salad with roasted butternut squash and potatoes recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
