Butternut Squash Lentil Salad Recipe
A warm butternut squash and lentil salad made with indulgent inclusions like walnuts and apricot, topped with a creamy tahini dressing.
Ingredients
For the Squash
- 1 medium butternut squash, peeled and cubed (around 3cm)
- 1 tbsp olive oil
- 1 tsp dried garlic granules
- 1/2 tsp dried sage
- 1 pinch salt and pepper
For the Salad
- 250g pack puy lentils (I used Merchant Gourmet)
- 2 tsp balsamic vinegar
- 1 tbsp olive oil, extra virgin
- 70g bag wild rocket/spinach
- 1 handful dried apricots, chopped
- 1 handful walnuts, chopped
- salt and pepper to taste
For the dressing
- 1.5 tbsp tahini
- 1 tsp dijon mustard
- 1 tsp olive oil, extra virgin
- 1.5 tbsp cold water (or more if needed)
- 1 tbsp lemon juice
- 1/2 tsp garlic purée
- 1/2 tsp brown sugar (or syrup)
- cracked pepper to taste and salt to taste
Instructions
For the butternut squash
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Preheat oven to 200C. Line a large baking tray with baking paper. Place the butternut squash chunks on the paper and drizzle over the olive oil and sprinkle the salt, pepper and garlic granules.
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Stir well together with your hands and spread out in a single layer. Cook for 30-40 mins, stirring once half way through. Cook until tender and slightly browned.
For the salad
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Before opening the lentil packet, press down on the packet with your fingers to separate the lentils
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Place the roasted squash into a serving bowl and whilst it is still hot add in the lentils, olive oil, balsamic vinegar, ,chopped walnuts, chopped apricots and salt/pepper. Stir well by tossing the mixture with your hands to combine.
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Leave the mixture to cool for 10 mins. Add the rocket/spinach and stir it through with your hands.
For the tahini dressing
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Combine all the dressing ingredients in a small bowl with a fork or a mini hand whisk. Add more water if necessary (should be a creamy yet pourable consistency)
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Drizzle the dressing over the salad with a tablespoon