Roasted Butternut Squash, Lentil & Quinoa Salad
I have eaten this salad about 5 times in the past two weeks, suffice to say I quite like it! Make this butternut squash and lentil salad for a light, healthy lunch or dinner, or as a side dish. It's easy to make, with just a few ingredients.
1 small - medium butternut squash
1/2 cup cooked puy or green lentils
1/2 cup cooked quinoa
Handful cherry tomatoes - sliced
1/4 cup roasted red peppers
2 cups of salad leaves - I used a mix of spinach, butter lettuce and fresh rocket
2 tbsp roughly chopped parsley
2 tbsp roughly chopped dill
2 tbsp toasted almonds
1 tsp chilli flakes
2 tsp dried oregano
Salt & pepper
3-4 tbsp olive oil
4 tbsp olive oil 2 tbsp fresh lemon juice
1/2 tsp Dijon mustard
1 tsp honey
1/2 tsp lemon zest
Salt & pepper to taste INSTRUCTIONS
Heat your oven to 200C. While your oven is heating up prep your butternut squash. I like to just slice it in half, remove the seeds and then chop it into roughtly 1cm slices. Season with olive oil, chilli, oregano, salt and pepper and roast for 25-35 minutes, or until golden.
While the butternut squash is cooking you can prep the rest of your salad. In a medium mixing bowl add your cooked quinoa, cooked lentils, sliced tomatoes, roasted red peppers* and fresh herbs.
To make the lemon vinaigrette, combine the freshly squeezed lemon juice, lemon zest, honey, dijon mustard, salt, pepper, and olive oil in a small mixing bowl, and whisk together until well combined.
To assemble the salad, put your lentil quinoa mix on top of your fresh lettuce, drizzle over your lemon vinagrette. Add your roasted butternut squash on top and sprinkle toasted almonds over everything.
This is fantastic with grilled halloumi on top or half an avocado,
If you don't have lentils any other bean works here.
Butternut squash can be replaced with sweet potato.
Toasted sunflower seeds also work very well with this.
I like to make an extra serving of roasted red peppers* when I make muhammara that I can throw into salads.