Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, lentil salad with roasted butternut squash and potatoes. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
The hearty carby butternut squash and lentils add substance and make the salad filling without putting you in a You can replace the butternut squash with any ol' squash, or sweet potato. Coat the butternut squash slices with olive oil and place on a baking sheet. 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.
Lentil Salad with Roasted Butternut Squash and Potatoes is one of the most favored of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Lentil Salad with Roasted Butternut Squash and Potatoes is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we must 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 cook it.
The ingredients needed to make Lentil Salad with Roasted Butternut Squash and Potatoes:
- Make ready 1 cup peeled and cubed butternut squash
- Take 4 small potatoes, scrubbed and cubed
- Take to taste Salt and pepper
- Get 1 Tbsp olive oil
- Make ready 150 g green lentils
- Make ready 1 handful cherry tomatoes, quartered
- Get Dressing:
- Take 2 Tbsp vinegar, more to taste
- Get 1 Tbsp whole grain mustard, or to taste
- Make ready 1 Tbsp lemon olive oil or other salad oil
- Get to taste Salt and pepper
The lentils stay firm, but integrate seamlessly with all the other elements. 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 lentils with dressing, then add squash and mushrooms.
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.
Serve topped with arugula micro greens (I Lentil Stew with Carrots and Potatoes. Fall Harvest Salad with Roasted Butternut. Sweet potato noodles salad with cabbage and lentils is a warm and hearty salad that's perfect for fall and winter. It's vibrant, nutrient-packed and loaded with Sweet potatoes, when spiralized on a thin blade as you see below, can be used in both cold and warm salads. Many folks forget that you can.
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