Description
This warm roasted squash and Puy lentil salad combines tender butternut squash with nutty Puy lentils, fresh spinach, cherry tomatoes, and tangy Cheshire cheese. Dressed with a mustard and balsamic vinaigrette, this hearty yet light salad is perfect as a nutritious lunch or a satisfying side dish.
Ingredients
Scale
Roasted Butternut Squash
- 1kg butternut squash, chunkily diced
- 1½ tbsp olive oil, divided
- 1 garlic clove, crushed
- 2 tsp thyme leaves
- Salt and pepper, to taste
Dressing and Salad
- 1 tbsp balsamic vinegar
- 1 tsp wholegrain mustard
- 1–2 tbsp water
- 2 x 400g cans Puy lentils in water, drained
- ½ red onion, sliced
- 100g bag spinach
- 150g cherry tomatoes, halved
- 40g Cheshire cheese, crumbled
- 1–2 tbsp toasted pumpkin seeds
Instructions
- Prepare and Roast the Squash: Preheat your oven to 200°C (180°C fan)/gas mark 4. In a large bowl, toss the chunkily diced butternut squash with 1 tablespoon of olive oil, the crushed garlic clove, thyme leaves, and salt and pepper to taste. Spread the squash out evenly on a baking tray and roast in the oven for 25-30 minutes, or until the squash is tender and caramelized.
- Make the Dressing: In a small bowl, whisk together the balsamic vinegar, the remaining ½ tablespoon of olive oil, wholegrain mustard, and 1 to 2 tablespoons of water until well combined and slightly creamy.
- Prepare the Salad Base: Drain the Puy lentils thoroughly and transfer them to a large mixing bowl. Add the sliced red onion, fresh spinach leaves, and halved cherry tomatoes.
- Toss Salad with Dressing: Pour the prepared dressing over the lentils, vegetables, and spinach. Toss gently to combine all ingredients and ensure the dressing coats everything evenly.
- Assemble the Salad: Divide the dressed lentil mixture evenly between four serving plates. Top each with a generous portion of the warm roasted butternut squash.
- Finish and Garnish: Crumble Cheshire cheese over the top of the salad, then sprinkle toasted pumpkin seeds for a crunchy texture. Serve warm or at room temperature for best flavor.
Notes
- You can substitute butternut squash with other winter squash varieties such as kabocha or acorn squash.
- For a vegan version, omit the Cheshire cheese or replace it with a plant-based cheese alternative.
- Toast the pumpkin seeds in a dry pan over medium heat until they pop and turn golden to maximize their flavor.
- The salad can be prepared ahead by roasting the squash and preparing the dressing; assemble just before serving to keep spinach fresh.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: European
Keywords: roasted butternut squash salad, Puy lentil salad, warm lentil salad, autumn salad, vegetarian salad, healthy salad
