Hey everyone, hope you are having an amazing 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 little bit tasty. 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 foods in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Lentil Salad with Roasted Butternut Squash and Potatoes is something which I have loved my entire life.
Toss the butternut squash and potatoes in olive oil and a bit of salt and pepper. Turn the vegetables half way through the baking time. Place cubed butternut squash on baking sheet and drizzle coconut oil mixture on top.
To get started with this particular recipe, we must first 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 that.
The ingredients needed to make Lentil Salad with Roasted Butternut Squash and Potatoes:
- Prepare 1 cup peeled and cubed butternut squash
- Take 4 small potatoes, scrubbed and cubed
- Get to taste Salt and pepper
- Make ready 1 Tbsp olive oil
- Take 150 g green lentils
- Get 1 handful cherry tomatoes, quartered
- Take Dressing:
- Prepare 2 Tbsp vinegar, more to taste
- Take 1 Tbsp whole grain mustard, or to taste
- Get 1 Tbsp lemon olive oil or other salad oil
- Prepare to taste Salt and pepper
If serving immediately toss together with the vinaigrette, otherwise wait to add the vinaigrette until right before serving. This year's star vegetarian main dish will make the omnivores at the table casually ask if they can have some too. 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 onions, hearty kale, toasted pecans, and sweet golden raisins, all dressed up in a roasted garlic-sherry vinaigrette. While the lentils cook, prepare the squash: Trim and discard the top and bottom ends of the squash.
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.
Peel the squash, halve it lengthwise, and remove and discard the strings and seeds. Place cooked lentils and quinoa in a large bowl, season with the remainder of spices and a little more salt. Sprinkle with the fresh rosemary, sage and thyme. Drizzle the olive oil over the vegetable/herb mixture. Add the spiced lentil mixture to the pan with roasted butternut squash and toss gently to coat the squash evenly.
So that is going to wrap this up with this special food lentil salad with roasted butternut squash and potatoes recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
