Butternut squash, beetroot and lentil salad

Green Lentil Salad with Butternut & Beetroot Recipe

30 Minutes
Serves: 2
A delicious green lentil salad bowl with sweet roasted butternut squash and beetroot mixed with creamy feta and coated in a fresh herby dressing served with a crusty bread roll.

Recipe Ingreds

Green lentil salad

  • 300 grams beetroot
  • black pepper (to taste)
  • 0.5 whole butternut squash
  • 50 grams feta cheese
  • 1 tin tinned green lentils
  • 1 tbsp olive oil
  • 80 grams frozen peas
  • salt (to taste)
  • 2 whole shallots

Herb salad dressing

  • black pepper (to taste)
  • 4 sprig coriander
  • 3 sprig mint
  • 2 tbsp olive oil
  • salt (to taste)
  • 1 tbsp white wine vinegar


  • 2 rolls crusty bread rolls

Recipe with pictures Steps

Step 1

  • set the oven to 190C 375F or gas mark 5
  • peel and chop the beetroot into cube
  • peel and chop the butternut squash into cube

Step 2

  • lightly coat the baking tray with oil using a pastry brush
  • add the butternut squash and beetroot cubes to the baking tray coat in oil
  • place in the oven
  • cook for 15 mins to 20 mins

Step 3

  • heat the olive oil in the frying pan
  • peel and chop the shallots in half and then in eights lengthwise
  • add the shallots to the pan
  • cook the onions till soft

Step 4

  • while the onions are cooking
  • open the tin of lentils and place in a sieve rinse with cold water
  • cut the feta cheese into cubes

Step 5

  • chop the mint and coriander
  • make a herb vinaigrette by adding 2tbsp olive oil and the 4 tsp white wine vinegar into a small bowl add half the herbs and salt and pepper and a pinch of sugar. Mix thoroughly

Step 6

  • when the shallots are cooked
  • remove from the heat
  • add the lentils
  • add the feta cheese
  • stir to mix the ingredients

Step 7

  • add the frozen peas to the frying pan
  • season with salt and pepper
  • return to the heat and gently warm through

Step 8

  • remove the beetroot and butternut squash from the oven
  • place in the large bowl
  • add the contents of the frying pan to the bowl
  • add the herby dressing and mix thoroughly

Step 9

  • place the contents of the bowl into a serving dish
  • sprinkle the remaining herbs over the top and serve

Step 14

  • serve with crusty rolls

Recipe Utensils

  • 1 baking tray
  • 1 chopping board
  • 1 large bowl
  • 1 large frying pan
  • 1 large knife
  • 1 sieve
  • 1 small bowl

How to make our green lentil salad with butternut and beetroot

Cut the butternut and beetroot into cubes and roast.  Cook the shallots till lightly caramelised, add the rinsed lentils and warm, crumble in the feta add the frozen peas cook till thawed, remove from the heat. Add the roast vegetables to the lentil mixture, add the herb dressing and serve with crusty bread. 

Butternut squash, lentil and beetroot salad for dinner tonight 

This recipe is the perfect spring, summer or autumn dinner, this salad is a meal in a bowl and doesn't really need a side dish, if you want to add a side we would serve it with crusty bread or a warm naan bread, it is perfect for vegetarians 

What makes our lentil and root vegetable salad the best

A warm and comforting  meal with roast vegetables and lentils, what makes this recipe special is the addition of the creamy feta cheese and the deliciously fresh herb dressing.

Other vegetarian healthy salad recipes

Greek Broad Bean & Pasta Salad with Rosemary Dressing

Greek Grilled Aubergine with Rice & Feta Salad

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