The squash obsession continues, and this time in a light, warm salad form. I originally made this for my vegan sister Alice, when she came for dinner, but I’ve crumbled some sharp feta on top when I’ve made it since which really takes it to another level. Obviously, keep it dairy free if you need to, it’s still delicious!
I’ve used butternut squash as it’s my favourite, but any squash you can get your hands on would be great in this recipe. Also, if you’re following the FODMAP diet you can omit the puy lentils for brown rice, which is just as good.
Butternut Squash and Puy Lentil Warm Salad
Prep Time: 10 minutes Cook Time: 30 minutes Servings: 4
- 1 butternut squash, cut into bite size chunks
- 2 400g cans puy lentils in water, or equivalent weight in rice
- 1 tablespoon olive oil
- 1 garlic clove, crushed (leave out if following FODMAP)
- 1/2 red onion, sliced (again, leave out if following FODMAP)
- 2 teaspoons thyme leaves, chopped
- 1 tablespoon balsamic vinegar
- 1 teaspoon wholegrain mustard
- 100g bag spinach
- 150g cherry or plum tomatoes, halved
- 50g feta cheese if using
- 1 – 2 tablespoons pumpkin or mixed seeds
- Pre heat the oven to 200 degree. Toss the butternut squash in with half the olive oil, garlic clove, thyme and salt and pepper. Roast in the oven for 20- 30 minutes until cooked through
- If using rice, cook in boiling water until tender, usually 30 minutes. If using lentils, drain and rinse
- To make the dressing, mix together the balsamic vinegar, the other half of the olive oil, mustard and 2 tablespoons of water. Mix together
- Put the lentils (or rice) into a bowl and add the dressing and mix together, Add the tomatoes and spinach, and red onion if using
- In a small frying pan, add in the seeds over a medium heat, and toast until golden and you begin to hear them popping
- Add the roasted squash mix to the salad bowl, and scatter over the feta if using, and sprinkle over the toasted seeds. Serve and enjoy!