Roasted Butternut Squash And Lentil Salad Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Peel and dice the butternut squash into bite-sized cubes.
• STEP 3.Toss the butternut squash cubes with olive oil, salt, and pepper.
• STEP 4.Spread the seasoned butternut squash cubes on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
• STEP 5.While the butternut squash is roasting, cook the lentils according to package instructions. Drain and set aside.
• STEP 6.In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to make the vinaigrette.
• STEP 7.In a large bowl, combine the roasted butternut squash, cooked lentils, and vinaigrette. Toss gently to coat.
• STEP 8.Sprinkle the toasted almonds over the salad before serving.
• STEP 9.Serve the roasted butternut squash and lentil salad warm or cold.
• STEP 10.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• To save time, you can roast the butternut squash and cook the lentils ahead of time.
• Feel free to add other vegetables or toppings to the salad, such as cherry tomatoes, feta cheese, or dried cranberries.
• For extra flavor, you can add herbs like fresh parsley or cilantro to the vinaigrette.
• If you prefer a creamier dressing, you can mix in some Greek yogurt or tahini.
• This salad can be served as a main dish or as a side dish to accompany grilled chicken or fish.

Storage and Serving

• This salad can be served warm or cold, depending on your preference.
• If serving cold, refrigerate the salad for at least 1 hour before serving to allow the flavors to meld together.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply microwave the salad for a few minutes or enjoy it cold.
• Serve the salad as a light lunch or dinner, or as a side dish for a larger meal.