I’m a sucker for hearty salads, I can eat them whatever the weather and any time of year. Give me all the roasted vegetables and grains and your good to go!
I love salads because they are so versatile: this is a winning combination with the earthy lentils and sweet squash but if I had kabocha squash I would 10000% use that and you can also use quinoa or freekeh or millet in place of the lentils if you’re not a fan!
The great thing about this salad is it’s so quick to put together. I used an already cooked pouch of lentils (which I’m obsessed with) and toss through some vegetables. Feel free to use letover vegetables that you have – I love roasting a big batch to munch on through the week!
Butternut Squash & Lentil Salad vegan, gluten free, dairy free
This salad is delicious every season, whether you have it as a cold salad for lunch or a warm side to a dish in the evening. The earthy puy lentils go well with the soft and sweet squash as well as getting a slight crunch from the zucchini and tangy from the dressing.
1/2 butternut squash (pumpkin, or other squash varieties also works)
200g cooked puy lentils (you can also use beluga lentils)
1/4 zucchini, julienned
Apple cider vinegar
Extra virgin olive oil
Salt and pepper, to taste
Cube the butternut squash and put it in a bamboo steamer to let it steam for about 10 minutes, or until easily pierced with a fork.
You can also roast the squash with olive oil and salt in a 180ºC oven for 30 minutes, until caramelised and soft.
Set the squash aside while you prepare the lentils and zucchini.
Add the apple cider vinegar, olive oil and salt and pepper to the lentil and stir in the julienned zucchini.
Once the squash is cool enough to handle, add it to the bowl and stir well.
Once combined, serve.
This also keeps for a day or two in the fridge, so would make the perfect lunch option.