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Lentil Salad with Roasted Butternut Squash and Potatoes cuisine is really a dish that’s classified as an easy task to make. through the use of components which are common around you, you may make it in simple actions. You may make it for family or friends events, and it could be offered at many recognized occasions possibly. I am certain you will see lots of people who just like the Lentil Salad with Roasted Butternut Squash and Potatoes dishes that you just make.

Alright, don’t linger, let’s course of action this lentil salad with roasted butternut squash and potatoes formula with 11 components which are absolutely easy to find, and we have to process them at the very least through 4 ways. You should expend a while on this, so the resulting food could be perfect.

Ingredients Lentil Salad with Roasted Butternut Squash and Potatoes:

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

Lentil Salad with Roasted Butternut Squash and Potatoes steps:

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.

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