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Lentil Salad with Honey Squash
Step up your salad game with this bright and flavourful lentil, squash and honey recipe.
Plant-based, high in protein, fibre and nutrients, this isn’t your ordinary lunch.
Top tip: save some prep time and buy pre-sliced butternut squash!
Ingredients:
2 cups Butternut Squash (chopped into 1 cm cubes)
1/2 tsps Avocado Oil
1/4 tsp Sea Salt (divided)
2 tbsps Honey
1/4 cup Extra Virgin Olive Oil
2 tbsps Apple Cider Vinegar
1/4 tsp Cinnamon
2 cups Lentils (cooked, from the can)
4 stalks Green Onion (chopped)
1/4 cup Dried Unsweetened Cranberries
1/4 cup Parsley (chopped)
Directions:
- Preheat oven to 200°C. Line a baking sheet with parchment paper.
- Arrange butternut squash cubes on the baking sheet and season with avocado oil and half of the salt. Roast in the oven for 20 minutes then remove from oven and drizzle with honey. Return to the oven for an additional 5 minutes, or until the butternut squash is tender and the honey has started to caramelize. Remove from the oven and let cool slightly.
- In a large mixing bowl whisk together the extra virgin olive oil, apple cider vinegar, cinnamon and remaining salt. Fold in lentils, green onion, cranberries, parsley and butternut squash. Season with additional salt if needed. Enioy!
Good to know:
No butternut squash? Opt for carrots instead!
This dish will keep in an airtight container, in the fridge for up to 5 days.
