Dinner

Warm Roasted Squash and Puy Lentil Salad with Cheshire Cheese and Pumpkin Seeds Recipe

ByBen Miller January 17, 2026January 17, 2026

Introduction

This warm roasted squash and Puy lentil salad is a perfect blend of hearty and fresh flavors. Roasted butternut squash pairs beautifully with earthy lentils, crisp spinach, and tangy dressing, making it a satisfying meal for any season.

The image shows a white plate of salad on a white marbled surface. The salad has four main layers: the bottom layer is small green spinach leaves spread evenly, next is a layer of dark brown lentils scattered across the plate. On top of that, there are bright orange roasted pumpkin cubes placed evenly, mixed with sliced red cherry tomatoes and thin slices of purple red onion. White crumbled cheese is sprinkled over the salad, and a few green pumpkin seeds are scattered around. The colors are bright and fresh, with a mix of red, orange, green, brown, white, and purple. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1kg butternut squash, chunkily diced
1½ tbsp olive oil
1 garlic clove, crushed
2 tsp thyme leaves
1 tbsp balsamic vinegar
1 tsp wholegrain mustard
2 x 400g cans Puy lentils in water
½ red onion, sliced
100g bag spinach
150g cherry tomatoes, halved
40g Cheshire cheese
1-2 tbsp toasted pumpkin seeds

Instructions

Step 1: Preheat your oven to 200°C (180°C fan/gas mark 4). In a large bowl, toss the diced butternut squash with 1 tablespoon of olive oil, the crushed garlic clove, thyme leaves, and a pinch of salt and pepper. Spread the squash on a baking tray and roast for 25-30 minutes until tender and slightly caramelized.
Step 2: While the squash roasts, prepare the dressing. In a small bowl, whisk together the balsamic vinegar, ½ tablespoon of olive oil, wholegrain mustard, and 1-2 tablespoons of water until smooth.
Step 3: Drain and rinse the Puy lentils well. In a large bowl, combine the lentils with the sliced red onion, spinach, cherry tomatoes, and the prepared dressing. Toss gently to combine.
Step 4: Divide the lentil mixture among four plates. Top each with a generous portion of the warm roasted squash. Crumble the Cheshire cheese over the top and sprinkle with toasted pumpkin seeds before serving.

Tips & Variations

Substitute Cheshire cheese with feta or goat cheese for a different flavor profile.
Add a handful of fresh herbs like parsley or coriander to brighten the salad.
For a vegan version, omit the cheese and add avocado slices instead.
Use a mix of squash varieties such as kabocha or acorn for added texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat the roasted squash gently in the oven or microwave before adding to the salad, which is best served fresh. The lentil mixture can be served cold or at room temperature.

How to Serve

The dish is a colorful salad served in a white bowl placed on a white marbled texture surface. The base layer consists of dark brown lentils scattered across the bowl. On top, there is a mix of fresh green spinach leaves and thin slices of red onion. Bright orange roasted pumpkin cubes are spread evenly over the salad. Halved red cherry tomatoes are also placed on top, adding a juicy touch. Small pieces of white cheese are sprinkled throughout, along with a few green pumpkin seeds. The textures vary between soft roasted pumpkin, crunchy onions, and fresh leafy greens. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this salad?

Yes, but Puy lentils hold their shape well when cooked, so other varieties like brown or green lentils can be used but may be softer in texture.

How do I toast pumpkin seeds at home?

Simply heat a dry skillet over medium heat and add the pumpkin seeds. Stir frequently for 3-5 minutes until they are golden and fragrant. Remove from heat to prevent burning.