Roasted butternut squash salad
delicious roasted pumpkin salad
Outside leaves are turning red, yellow and golden; a sure sign that the end of summer is now official and autumn is making it’s way in. The fact that it feels like it has been autumn for a couple of months now doesn’t make it any less noticeable. It’s the wind that’s telling us and the smell
Roasted butternut squash salad
Yield: 4
Prep Time: 25 mins
Cook Time: 25 mins
Total Time: 50 mins
Ingredients:
- 2kg butternut squash (peeled and cut into 2 cm chunks)
- olive oil
- 100g puy lentils
- 100g rocket
- 1 teaspoon sesame seeds (toasted)
- 6 spring onions (sliced)
Soy Dressing
- 5 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon soy sauce
- 1 red chili (seeded and chopped)
- 1 garlic clove (finely chopped)
- 1 teaspoon honey (clear)
Directions:
| Heat the oven to 200C/fan 180C/gas 6. Put the squash on a baking sheet, drizzle with 1 tbsp olive oil and season. Roast for 20 minutes or until tender, shaking the tray a couple of times to keep it from sticking. Simmer the lentils for about 15 minutes or until al dente, then drain. | |
| Whisk together the dressing ingredients. Put the rocket in a shallow serving bowl and arrange the lentils and squash on top. Pour the dressing over and top with sesame seeds and spring onion. | |
Note
Lovely flavors with the sweetness of the squash but needs a salty note in the form of bacon bits or some nice salty cheese (I’m definitely going to try this with fried halloumi cubes next time)
Recipe by BBC Good Food
Appetizer
Asian
Bread
Breakfast
Desserts & other sweets
Healthy
Refreshing. The dressing sounds perfect.
Simone (junglefrog) — September 15th, 2011 at 10:21
Yes that was definitely a winner!
These are the kind of recipes I totally love and enjoy! Beautiful!
Simone (junglefrog) — September 15th, 2011 at 10:22
Thanks Meeta! This is definitely one to stay on the favorite list..
A magnificent salad and combination of ingredients! So pretty too.
Cheers,
Rosa
Simone (junglefrog) — September 15th, 2011 at 10:23
Thank you Rosa!
Gorgeous Simone. I will try that soy recipe for sure. I love all things Autumn and butternut ( or any winter squash) feature frequently on our menu….here at home.
Simone (junglefrog) — September 15th, 2011 at 10:24
Thanks Mona. I haven’t really started cooking with pumkin or squash till about 2-3 years ago… I guess I always thought they were for decorating Halloween only! lol… I have this lovely foccacia recipe with pumpkin too that you should try!
Yummm…lovely light recipe…and beautiful clicks!
Simone (junglefrog) — September 15th, 2011 at 12:49
Thanks Arthi… It was delicious and one of those dishes that make you feel healthy just eating it!
Sempre bello passare dal tuo blog, ciao
Simone (junglefrog) — September 15th, 2011 at 12:50
Thanks Stefania..
It not only looks beautiful, it’s a hearty, healthy salad! I’ll bet it tastes wonderful too! Any left?
Simone (junglefrog) — September 15th, 2011 at 12:49
Unfortunately it has all been eaten Lindsey!
Butternut squash is one of my fall favorites and I prefer it savory rather than sweet–just a little butter, salt and pepper. I like the idea of putting on the salad too!
Simone (junglefrog) — September 16th, 2011 at 08:10
I agree. I think I like squash more in savory then in dessert, but while I am writing this I realize I have actually not tried it in desserts as far as I can remember! Lol… Should try it!
Beautiful salad. I’m going to take more light meal after the Mid-Autumn Festival.
Simone (junglefrog) — September 16th, 2011 at 08:11
Well this would be a perfect start Ann!
What a gorgeous looking salad. And what perfect light shining upon it too!
You are quite right, Simone, this is the perfect “summer meets autumn” dish. I think blue cheese and pumpkin seeds might complement it just right. Bacon sounds really yummy too, but unfortunately, this would be one thing that I have completely voided off my diet (well, for as long as I can resist, that is. I am sure that I cannot go my entire life without having a piece of bacon ever again!)
I am definitely putting this beauty on my “inspiration back burner”…
Simone (junglefrog) — September 16th, 2011 at 08:13
Pfft, there are definitely a couple of things I should be getting out of my diet right now and to be honest… blue cheese, bacon and things like that are probably all gonna be on that list..
Not because I want to, but because I would have to… if I ever want to be slim and pretty..lol
Such a pretty and delicious autumn salad. I really enjoy the combination of rocket and roasted butternut. Very pleasant.
Simone (junglefrog) — September 16th, 2011 at 08:14
Thanks Angie. Yes definitely a winning combination!
This salad is lovely! I can’t wait to start cooking with butternut again
Simone (junglefrog) — September 16th, 2011 at 08:15
Theyre everywhere already here. But then I actually think they sell them in our supermarket the entire year. I only eat them in the autumn but you can buy them all year (is that strange actually? I don’t know.. to me fall and pumpkin go together)
At times I feel I am ready for autumn and fall and at times i just don’t want the summer to go away. This salad not only looks refreshing but you have presented it so beautifully.
Simone (junglefrog) — September 16th, 2011 at 08:15
Yeah I know what you mean. Especially since we didn’t really have a summer to begin with!
Gorgeous salad. I love the combination of butternut squash and salad
Simone (junglefrog) — September 16th, 2011 at 08:15
Thanks Jennifer!
Mmmmm this is a yummy looking salad! And I have some halloumi sitting in the fridge. I may follow your advise!
How perfect! I have a butternut squash sitting atop my dining room table right this instant…thanks for this idea!
Gorgeous Simone! I love lentils in salads…and that soy dressing is beautiful too!
Roasted butternut squash salads make me swoon…
This seriously looks delicious and i am very intrigued by the addition of vanilla.