Butternut squash, beetroot and lentil salad

Green Lentil Salad with Butternut & Beetroot Recipe

Name: Green Lentil Salad with Butternut & Beetroot
Prep time: 15 min
Cook time: 35 min
Total time: 35 min
Cuisine: British
Ingredients: 300 grams beetroot; black pepper (to taste); 0.5 whole butternut squash; 4 sprig coriander; 2 rolls crusty bread rolls; 50 grams feta cheese; 80 grams frozen peas; 3 sprig mint; 3 tbsp olive oil; salt (to taste); 2 whole shallots; 1 tin tinned green lentils; 1 tbsp white wine vinegar

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

Bread

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

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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

Sweet Potato, Courgette, Hazelnuts and Pear Salad

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35 Minutes