Roasted butternut squash, lentil and apple salad

Enjoy this delicious and vibrant salad. Shared by Gillian

Dinner
Lunch
Easy
Meat alternative
Time 30 mins
Skill Level Easy
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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
Metric - US Imperial

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.