Cook: 30 minutes

Serves: 8-10

This colourful and tasty salad makes an ideal side dish for fish or meat and is perfect for Shabbat lunch as it can be made in advance and does not spoil. Add the dressing just before serving.

Method

Heat oven to 200°C/180°C fan. Toss the butternut squash with 1 tbsp olive oil, garlic clove, thyme leaves and seasoning. Roast for 25-30 mins or until tender.
Cook the lentils in the stock on the hob for about 20 minutes or until cooked. Drain and set aside.
Mix together the balsamic vinegar, ½ tbsp olive oil, the mustard and 1-2 tbsp water.
Add the cooked lentils and toss with the dressing, red onion, spinach and cherry tomatoes.
Divide the lentils between four plates. l Top with the squash and pumpkin seeds.

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Ingredients

Name: Roasted butternut and spinach salad
Prep time: 10 min
Cook time: 30 min
Yield: 8-10
Ingredients: 1kg butternut squash, peeled and sliced into thick strips; 1½ tbsp olive oil; 1 garlic clove, crushed; 2 tsp thyme leaves; 200g Puy lentils; 150ml vegetable or chicken stock (use vegetable if making vegan version); 1 tbsp balsamic vinegar; 1 tsp wholegrain mustard; ½ red onion sliced; 100g bag spinach; 150g cherry tomatoes, halved; 1-2 tbsp toasted pumpkin seeds

1kg butternut squash, peeled and sliced into thick strips
1½ tbsp olive oil
1 garlic clove, crushed
2 tsp thyme leaves
200g Puy lentils
150ml vegetable or chicken stock (use vegetable if making vegan version)
1 tbsp balsamic vinegar
1 tsp wholegrain mustard
½ red onion sliced
100g bag spinach
150g cherry tomatoes, halved
1-2 tbsp toasted pumpkin seeds

Roasted butternut and spinach salad

Topics:

Ingredients

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