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 lightly blanched green beans.

 

4 thoughts on “Honey Roast Butternut Squash & Puy Lentil Winter salad.

  1. Sassy

    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!

    Reply
    1. Josie Buck Post author

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

      Reply

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