Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, lentil salad with roasted butternut squash and potatoes. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
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.
Lentil Salad with Roasted Butternut Squash and Potatoes is one of the most well liked of current trending meals on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Lentil Salad with Roasted Butternut Squash and Potatoes is something that I’ve loved my entire life.
To get started with this 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:
- Make ready 1 cup peeled and cubed butternut squash
- Prepare 4 small potatoes, scrubbed and cubed
- Get to taste Salt and pepper
- Take 1 Tbsp olive oil
- Take 150 g green lentils
- Get 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
- Make ready 1 Tbsp lemon olive oil or other salad oil
- Take 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.
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.
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’s going to wrap it up for this special food lentil salad with roasted butternut squash and potatoes recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
