Skip to main content

Join the 300 Challenge this June!

Sign up today

Roasted butternut squash, lentil and apple salad

Enjoy this delicious and vibrant salad. Shared by Gillian

Time 30 mins
Skill Level Easy

Ingredients List

Serves 4
  • 1 red onion
  • 1 lime , finely grated zest and juice
  • 1 tsp sugar
  • salt and pepper
  • 500 g butternut squash (weight when peeled and de-seeded)
  • extra virgin olive oil
  • 2 tbsp flaxseed oil , cold pressed
  • 1 large crunchy apple
  • bunch of fresh coriander
  • 250 g green lentils , cooked or drained if from a tin
  • chilli flakes , optional

Instructions

  1. Heat the oven to 180 C / 350 F and line a tray with baking parchment.
  2. Finely slice the onion and place in a bowl with the zest and juice of the lime, the sugar, and a good pinch of salt and pepper. Mix well to coat the onion and reserve.
  3. Cut the squash into fine slices and arrange in a single layer on the oven tray, season with salt and pepper and spray with a little extra virgin olive oil.  Bake in the oven for 15-20 mins or until starting to brown.
  4. Meanwhile, combine the flaxseed oil with the onion mixture to make a dressing. Roughly chop the coriander. Combine the lentils, dressing and coriander in a large bowl.
  5. Core and slice the apple into quarters and then into thin slices.
  6. Once the squash slices are cooked, divide the lentil mixture between 4 plates, and arrange the squash and apple slices on top.  Sprinkle with chilli flakes if you like.

Notes

If you are cooking your own lentils, start with 100 g raw lentils and cook according to the pack instructions.  Drain and reserve.