Step-by-Step Guide to Make Any-night-of-the-week Lentil Salad with Roasted Butternut Squash and Potatoes

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, lentil salad with roasted butternut squash and potatoes. It is one of my favorites. This time, I am going to make it a bit unique. 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 meals in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. Lentil Salad with Roasted Butternut Squash and Potatoes is something that I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can have lentil salad with roasted butternut squash and potatoes using 11 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Lentil Salad with Roasted Butternut Squash and Potatoes:

1. Make ready 1 cup peeled and cubed butternut squash
2. Prepare 4 small potatoes, scrubbed and cubed
3. Prepare to taste Salt and pepper
4. Prepare 1 Tbsp olive oil
5. Get 150 g green lentils
6. Take 1 handful cherry tomatoes, quartered
7. Prepare Dressing:
8. Take 2 Tbsp vinegar, more to taste
9. Get 1 Tbsp whole grain mustard, or to taste
10. Prepare 1 Tbsp lemon olive oil or other salad oil
11. Make ready to taste 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.

So that’s going to wrap it up with this exceptional food lentil salad with roasted butternut squash and potatoes recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!