Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, lentil salad with roasted butternut squash and potatoes. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
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. It's not just your average lentil salad — it's a lentil salad that's filled to the brim with fall flavors like caramelized roasted butternut squash and red Roasting a couple of garlic cloves — or a whole head in case you'd like to add the rest to your mashed potatoes — on the sheet pan with the other.
Lentil Salad with Roasted Butternut Squash and Potatoes is one of the most favored of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Lentil Salad with Roasted Butternut Squash and Potatoes is something that I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can cook lentil salad with roasted butternut squash and potatoes using 11 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Lentil Salad with Roasted Butternut Squash and Potatoes:
- Get peeled and cubed butternut squash
- Make ready small potatoes, scrubbed and cubed
- Prepare Salt and pepper
- Make ready olive oil
- Get green lentils
- Prepare cherry tomatoes, quartered
- Make ready Dressing:
- Make ready vinegar, more to taste
- Get whole grain mustard, or to taste
- Take lemon olive oil or other salad oil
- Get Salt and pepper
I love that it's jam packed with plant based protein and so full. 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. Toss the warm lentils with dressing, then add squash and mushrooms.
Steps 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.
Serve topped with arugula micro greens (I Lentil Stew with Carrots and Potatoes. Fall Harvest Salad with Roasted Butternut. 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 special food lentil salad with roasted butternut squash and potatoes recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
