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

Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to make a special dish, lentil salad with roasted butternut squash and potatoes. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. 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 is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Lentil Salad with Roasted Butternut Squash and Potatoes is something that I have loved my entire life.

To begin with this particular recipe, we must first 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 can achieve that.

The ingredients needed to make Lentil Salad with Roasted Butternut Squash and Potatoes:
  1. Take peeled and cubed butternut squash
  2. Make ready small potatoes, scrubbed and cubed
  3. Make ready Salt and pepper
  4. Prepare olive oil
  5. Prepare green lentils
  6. Make ready cherry tomatoes, quartered
  7. Make ready Dressing:
  8. Make ready vinegar, more to taste
  9. Prepare whole grain mustard, or to taste
  10. Take lemon olive oil or other salad oil
  11. Take Salt and pepper
Steps 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.

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