BiteSaavy
BiteSaavy recipe

Spiced Lentil and Roasted Butternut Squash Salad

A warm, hearty salad featuring spiced lentils and roasted butternut squash with a tangy dressing, perfect for a dairy-free meal.

Dairy Free 15 min prep 35 min cook Serves 4 Dairy Free Vegan Gluten Free
Spiced Lentil and Roasted Butternut Squash Salad

Ingredients

  • red lentils
    200 g 7 oz rinsed
  • butternut squash
    500 g 1.1 lbs peeled and diced
  • olive oil
    3 tbsp 3 tbsp
  • ground cumin
    1 tsp 1 tsp
  • ground coriander
    1 tsp 1 tsp
  • smoked paprika
    1/2 tsp 1/2 tsp
  • garlic cloves
    2 2 minced
  • baby spinach
    100 g 3.5 oz
  • red onion
    1 1 finely chopped
  • fresh lemon juice
    2 tbsp 2 tbsp
  • maple syrup
    1 tbsp 1 tbsp
  • salt
    to taste to taste
  • black pepper
    to taste to taste

Method

  • 1
    Preheat oven to 200°C (400°F). Toss butternut squash with 1 tbsp olive oil, cumin, coriander, paprika, salt, and pepper.
  • 2
    Spread squash on a baking tray and roast for 25-30 minutes until tender.
  • 3
    Cook lentils in boiling water for 12-15 minutes until soft; drain well.
  • 4
    Heat remaining olive oil in a pan, sauté garlic and red onion until soft.
  • 5
    In a large bowl, combine lentils, roasted squash, spinach, garlic, and onion.
  • 6
    Whisk lemon juice with maple syrup, salt, and pepper; pour over salad and toss gently.
  • 7
    Serve warm or at room temperature.

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