Honey Roast Butternut Squash & Puy Lentil Winter salad.

Honey Roast Butternut Squash & Puy Lentil Winter salad.

I came up with this Butternut Squash Salad when I was looking to use up some fresh ingredients I had leftover. It is a really yummy winter salad and feels substantial enough for a cold evening. I put it with roasted peppers, tomatoes and asparagus.

 

Honey Roast Butternut Squash & Puy Lentil Winter salad

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Serves: 4 Prep Time:

Ingredients

  • 1 Butternut Squash, De-seeded and cubed
  • 500g Cooked Puy Lentils - I use the ready cooked bags from Merchant Gourmet to save time
  • Rocket leaves
  • 100g Stilton, crumbled
  • 1 Tbsp Rapeseed oil
  • Honey
  • Salt and Pepper
  • Pumpkin seeds (optional)
  • For the dressing:
  • 1 Tsp Wholegrain Mustard
  • 2 Tbsp Olive Oil
  • 1 Tbsp Balsamic Vinegar

Instructions

Pre-heat your oven to a 170°C.

Place your cubed butternut on a baking tray and drizzle over the Rapeseed oil, move around to make sure the cubes are coated and then drizzle over a good tablespoon of honey and some seasoning. Place in the oven to roast for 30 minutes.

Meanwhile place the cooked lentils in a large frying pan and set aside. Crumble your cheese and make up your dressing by placing all the ingredients into something you can shake them up in to mix them together.

About 5 minutes before your squash is done place the frying pan with the lentils in onto a low heat and keep moving the lentils around to gently warm through. Once warmed, transfer to a bowl, mix the salad dressing through and add the rocket leaves and Stilton mixing together gently.  Place on to your plates, pop the cubed sweet squash on top and scatter some pumpkin seeds over it. A great heart warming salad.

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2 comments

Sassy June 4, 2019 - 19:02

Made this for lunch as I had a little raw butternut squash left over from last night’s dinner and wow was it was delicious. I did make a couple of minor changes. I substituted sunflower oil as I am allergic to rapeseed oil and I substituted baby spinach because I can’t stand rocket as it tastes like soap to me. Otherwise followed exactly. I only had some chestnut honey available and wasn’t sure it would be suitable, but actually it worked quite well. Next time I think I might actually try some maple syrup instead of honey. But this recipe is most definitely a keeper, thank you!

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Josie Buck June 4, 2019 - 19:20

Fantastic! I’m glad you enjoyed it and thanks for sharing your tweaks, they sound fab! 🙂

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