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

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, lentil salad with roasted butternut squash and potatoes. It is one of my favorites. For mine, I am going to make it a 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 meals in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They are 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 have to first prepare a few ingredients. You can have 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. Get 1 cup peeled and cubed butternut squash
  2. Take 4 small potatoes, scrubbed and cubed
  3. Get to taste Salt and pepper
  4. Make ready 1 Tbsp olive oil
  5. Get 150 g green lentils
  6. Get 1 handful cherry tomatoes, quartered
  7. Prepare Dressing:
  8. Prepare 2 Tbsp vinegar, more to taste
  9. Prepare 1 Tbsp whole grain mustard, or to taste
  10. Make ready 1 Tbsp lemon olive oil or other salad oil
  11. Take to taste Salt and pepper
Instructions 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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