How is the butternut squash prepared for this salad?

The butternut squash is peeled, cubed, then roasted in the oven with olive oil, garlic granules, salt, and pepper until tender and slightly browned.

What type of lentils are recommended for this recipe?

The recipe specifically calls for puy lentils, which are known for holding their shape well in salads.

Can I prepare the tahini dressing in advance?

Yes, you can combine all the dressing ingredients ahead of time and store it in the refrigerator. You might need to add a little more water to achieve the desired consistency before serving.

How should I store any leftover Roasted Squash and Balsamic Lentil Salad?

Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. The rocket/spinach may wilt slightly over time.

Are there any substitutions for the wild rocket or spinach?

While wild rocket or spinach are recommended, you could substitute with other sturdy greens like massaged kale or a mixed greens blend, though the texture and flavor profile might vary slightly.

7 years ago

Roasted Squash and Balsamic Lentil Salad
[Vegan]

AN By: Andri Neocleous

Author Bio

Andri Neocleous is a vegan food blogger and a self-confessed hummus-aholic (yes, it's a thing!).... Read More

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A vibrant vegan Roasted Squash and Balsamic Lentil Salad, featuring tender roasted butternut squash, puy lentils, wild rocket, apricots, and walnuts, drizzled with a creamy tahini dressing, served in a rustic bowl.

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Roasted Squash and Balsamic Lentil Salad [Vegan]

Dairy Free

A warm butternut squash and lentil salad made with indulgent inclusions like walnuts and apricot, topped with a creamy tahini dressing.

Ingredients You Need for Roasted Squash and Balsamic Lentil Salad [Vegan]

For the Squash:

1 medium butternut squash, peeled and cubed (around 3cm)
1 tablespoon olive oil
1 teaspoon dried garlic granules
1/2 teaspoon dried sage
1 pinch salt and pepper

For the Salad:

1 1/5 cup puy lentils
2 teaspoon balsamic vinegar
1 tablespoon olive oil, extra virgin
2 1/3 cup bag wild rocket/spinach
1 handful dried apricots, chopped
1 handful walnuts, chopped
salt and pepper to taste

For the Dressing:

1 tablespoon tahini
1 teaspoon dijon mustard
1 teaspoon olive oil, extra virgin
2 tablespoons cold water (or more if needed)
1 tablespoons lemon juice
1/2 teaspoon brown sugar
cracked pepper to taste

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How to Prepare Roasted Squash and Balsamic Lentil Salad [Vegan]

For the Butternut Squash:

Preheat oven to 392°F. Line a large baking tray with baking paper. Place the butternut squash chunks on the paper and drizzle over the olive oil and sprinkle the salt, pepper and garlic granules. Stir well together with your hands and spread out in a single layer. Cook for 30-40 mins, stirring once half way through. Cook until tender and slightly browned.

For the Salad:

Before opening the lentil packet, press down on the packet with your fingers to separate the lentils
Place the roasted squash into a serving bowl and whilst it is still hot add in the lentils, olive oil, balsamic vinegar, ,chopped walnuts, chopped apricots and salt/pepper. Stir well by tossing the mixture with your hands to combine.
Leave the mixture to cool for 10 mins. Add the rocket/spinach and stir it through with your hands.

For the Tahini Dressing:

Combine all the dressing ingredients in a small bowl with a fork or a mini hand whisk. Add more water if necessary (should be a creamy yet pourable consistency)
Drizzle the dressing over the salad with a tablespoon.