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Warm roasted squash and Puy lentil salad

Warm roasted squash and Puy lentil salad
Warm roasted squash and Puy lentil salad requires about 40 minutes from start to finish. This recipe serves 4. This side dish has 236 calories, 7g of protein, and 10g of fat per serving. If you have onion, balsamic vinegar, spinach, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and primal diet.

Instructions

1
Heat oven to 200C/180C fan/gas
Equipment you will use
OvenOven
2
Toss the butternut squash with 1 tbsp olive oil, garlic clove, thyme leaves and seasoning. Roast for 25-30 mins or until tender.
Ingredients you will need
Butternut SquashButternut Squash
Whole Garlic ClovesWhole Garlic Cloves
ThymeThyme
Olive OilOlive Oil
SeasoningSeasoning
3
Mix together the balsamic vinegar, tbsp olive oil, the wholegrain mustard and 1-2 tbsp water.
Ingredients you will need
Whole Grain MustardWhole Grain Mustard
Balsamic VinegarBalsamic Vinegar
Olive OilOlive Oil
WaterWater
4
Drain the Puy lentils in water and toss with the dressing, red onion, spinach and cherry tomatoes.
Ingredients you will need
Cherry TomatoCherry Tomato
French LentilsFrench Lentils
Red OnionRed Onion
SpinachSpinach
WaterWater
5
Divide the lentils between four plates. Top with the squash, then crumble over Cheshire cheese and pumpkin seeds.
Ingredients you will need
Cheshire CheeseCheshire Cheese
Pumpkin SeedsPumpkin Seeds
LentilsLentils
SquashSquash

Equipment

DifficultyMedium
Ready In40 m.
Servings4
Health Score89
Gluten FreeVery Healthy
DietsGluten FreePrimal
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