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

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to make a special dish, lentil salad with roasted butternut squash and potatoes. One of my favorites food recipes. This time, I will 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 current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Lentil Salad with Roasted Butternut Squash and Potatoes is something that I have loved my whole life.

To begin with this recipe, we must 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 peeled and cubed butternut squash
  2. Make ready small potatoes, scrubbed and cubed
  3. Take Salt and pepper
  4. Take olive oil
  5. Take green lentils
  6. Take cherry tomatoes, quartered
  7. Take Dressing:
  8. Get vinegar, more to taste
  9. Take whole grain mustard, or to taste
  10. Prepare lemon olive oil or other salad oil
  11. Get 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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