Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, lentil salad with roasted butternut squash and potatoes. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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. For a healthy diet lentil dal with butternut squash & potato , very simple and tasty dish. easy to cook and got a lot of #health benefits . if you are. Meanwhile I had roasted some squash with balsamic vinegar.
Lentil Salad with Roasted Butternut Squash and Potatoes is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Lentil Salad with Roasted Butternut Squash and Potatoes is something which I have loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can have 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 1 cup peeled and cubed butternut squash
- Get 4 small potatoes, scrubbed and cubed
- Prepare to taste Salt and pepper
- Get 1 Tbsp olive oil
- Take 150 g green lentils
- Make ready 1 handful cherry tomatoes, quartered
- Get Dressing:
- Make ready 2 Tbsp vinegar, more to taste
- Make ready 1 Tbsp whole grain mustard, or to taste
- Prepare 1 Tbsp lemon olive oil or other salad oil
- Get to taste Salt and pepper
It's easy to make, with just a few ingredients. Add butternut squash, Brussels sprouts, and red onion to to a parchment paper-lined baking sheet. Season with olive oil, salt, and pepper, and use hands to mix until seasoning is fully distributed. Toss the warm (or cooled) roasted squash with the lentils, walnuts, and In a separate bowl, whisk together the tahini and lemon juice (add a bit of water, if it is too thick) and drizzle overtop the squash and lentil mixture.
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.
Roasted Butternut Squash Salad with pecans, bacon, onion, dried cranberries, parmesan cheese and a simple balsamic vinaigrette. Roasted potato salad with asparagus, ramps, radishes, French lentils & sharp shallot vinaigrette is the perfect Spring side. I have a recipe for potato salad with caramelized onions and pickles (!!) in my book that is amazing, but I'm always working on some kind of seasonal spin with this dish. Toss the warm lentils with dressing, then add squash and mushrooms. Serve topped with arugula micro greens (I Lentil Stew with Carrots and Potatoes.
So that’s going to wrap this up for this special food lentil salad with roasted butternut squash and potatoes recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at 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!
