Topped with a rich and creamy vinaigrette, this roasted butternut squash, broccoli and lentil salad with tahini dressing makes a delicious and satisfying lunch or light dinner.
Topped with a rich and creamy vinaigrette, this roasted butternut squash, broccoli and lentil salad with tahini dressing makes a delicious and satisfying lunch or light dinner.
To speed things up, you can cook the lentils and make the dressing while the vegetables are roasting in the oven. Butternut squash will take around 40mins, the red onion 25mins and the tenderstem broccoli between 10-15mins depending on how thick the branches are.
This lentil salad is best eaten slightly warm, topped with fresh parsley and flaked almonds for added crunch.
If you prefer a vegan option, you can swap the yogurt with a dairy-free alternative.
I love using Puy lentils in salad as they keep their shape and bite while cooking. They are a good source of iron, dietary fibre, and protein. They are super versatile and not only great in salads (as per my Summer Berry Salad below) but also perfect for casseroles and even surprisingly in quiches!
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#MeatFreeMonday Recipe ??⠀ Served with a drizzle of fragrant basil & mint dressing, this Summer Berry Salad is bursting with flavours and goodness and makes a wholesome lunch or light dinner. Juicy strawberries and sweet blackberries are the perfect match for roasted asparagus, lentils, avocado and feta. You can skip the feta for a vegan version.⠀ ⠀ Last week I visited @HughLoweFarms , a Kent producer that has been growing UK berries for the past 125 years. The family business specialises in premium hand-harvested strawberries, blackberries and raspberries. ⠀ ⠀ For this recipe, I chose @JubileeSelections British-grown strawberries reknown for their exceptional quality, perfect heart shape and naturally sweet and aromatic flavours. I also used Driscoll’s Victoria @SweetBlackberries_ prized not only for their natural sweetness but also for their unrivalled taste and plumpness.⠀ ⠀ Grab the recipe on the blog. Link in my bio.⠀ ⠀ #ad #vegetarian #flexitarian #meatfree #meatlessmonday #recipe #JubileeSelections #SweetBlackberries #instafood #seasonal #local #glutenfree #strawberry #blackberry #asparagus
Roasted Butternut Squash, Broccoli and Lentil Salad With Tahini Dressing
Equipment
- 2 roasting trays
- saucepan
- mixing bowl
Ingredients
- 350 g butternut squash
- 1 red onion
- 150 g tenderstem broccoli
- olive oil
- 200 g Puy lentils
TAHINI DRESSING:
- 100 ml yoghurt
- ½ tsp salt
- 1 garlic clove grated
- 2 Tbsp tahini
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 4 Tbsp of lemon juice
- 2-3 tsp of maple syrup
- Salt and pepper to taste
- 3 Tbsp of water
TOPPINGS:
- fresh parsley
- flaked almonds
Instructions
- Preheat oven to 200C/fan 180C/gas 6.
- Peel butternut and cut in 2cm [0.8 inch] dice. Place on a roasting tray with a drizzle of olive oil. Place the broccoli on another roasting tray with a drizzle of olive oil.
- Roast the butternut for 15 minutes, then add the red onion cut into eights to the roasting tray. After another 15mins, place the broccoli in the oven. Roast all the vegetables for another 10-15mins until broccoli is done.
- While the vegetables are cooking, bring some water to the boil in a saucepan. Add lentils and cook according to packet instructions. Lentils should be cooked in 10-12mins. Make sure not to overcook them, they should still have a bite. When done, drain and set aside.
- Make the dressing by mixing together all the dressing ingredients. Add the water little by little last so that to get your desired consistency.
- Place cooked lentils on a serving tray. Top with roasted vegetables, fresh parsley and flaked almonds. Serve straight away with a drizzle of tahini dressing on top.
Nutrition
I cannot wait to see your posts!
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