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 yoghurt 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 as my Summer Berry Salad below) but also perfect for casseroles and even surprisingly in quiches!