Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, lentil salad with roasted butternut squash and potatoes. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
This year's star vegetarian main dish will make the omnivores at the table casually ask if they can have some too. 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 onions, hearty kale, toasted pecans, and sweet golden raisins, all dressed up in a roasted garlic-sherry vinaigrette. Place cubed butternut squash on baking sheet and drizzle coconut oil mixture on top. Toss to evenly coat the butternut squash with oil and spices.
Lentil Salad with Roasted Butternut Squash and Potatoes is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. Lentil Salad with Roasted Butternut Squash and Potatoes is something which I’ve loved my entire life. They are nice and they look fantastic.
To begin with this 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 can achieve it.
The ingredients needed to make Lentil Salad with Roasted Butternut Squash and Potatoes:
- Prepare 1 cup peeled and cubed butternut squash
- Take 4 small potatoes, scrubbed and cubed
- Take to taste Salt and pepper
- Prepare 1 Tbsp olive oil
- Take 150 g green lentils
- Prepare 1 handful cherry tomatoes, quartered
- Get Dressing:
- Make ready 2 Tbsp vinegar, more to taste
- Take 1 Tbsp whole grain mustard, or to taste
- Get 1 Tbsp lemon olive oil or other salad oil
- Get to taste Salt and pepper
Meanwhile, place the lentils and bay leaves in a pan with enough cold water to cover generously. Cook the lentils according to package instructions. While the lentils cook roast the butternut squash. Let both cool to room temperature.
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.
While the lentils cook roast the butternut squash. Let both cool to room temperature. In a large serving bowl combine the lentils, butternut squash, apple, arugula, dried cranberries and pepitas. Roast the squash and cauliflower then set aside to cool. Sauté the onion, garlic, ginger and jalapeño with the spices.
So that is going to wrap it up for this exceptional food lentil salad with roasted butternut squash and potatoes recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
