How to Make Award-winning Lentil Salad with Roasted Butternut Squash and Potatoes

Hello everybody, I hope you’re having an incredible 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. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Lentil Salad with Roasted Butternut Squash and Potatoes is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. They are fine and they look wonderful. Lentil Salad with Roasted Butternut Squash and Potatoes is something which I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. 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:

1. Make ready 1 cup peeled and cubed butternut squash
2. Get 4 small potatoes, scrubbed and cubed
3. Prepare to taste Salt and pepper
4. Take 1 Tbsp olive oil
5. Take 150 g green lentils
6. Take 1 handful cherry tomatoes, quartered
7. Make ready Dressing:
8. Get 2 Tbsp vinegar, more to taste
9. Take 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

Steps 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.

So that is going to wrap this up with this exceptional food lentil salad with roasted butternut squash and potatoes recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!