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.
- 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
- Salt and Pepper
- Pumpkin seeds (optional)
- For the dressing:
- 1 Tsp Wholegrain Mustard
- 2 Tbsp Olive Oil
- 1 Tbsp Balsamic Vinegar
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 cooked 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 heartwarming salad.