Simple Way to Prepare Gordon Ramsay Lentil Salad with Roasted Butternut Squash and Potatoes

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, lentil salad with roasted butternut squash and potatoes. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Lentil Salad with Roasted Butternut Squash and Potatoes is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Lentil Salad with Roasted Butternut Squash and Potatoes is something which I’ve loved my whole life. They are fine and they look fantastic.

Toss the butternut squash and potatoes in olive oil and a bit of salt and pepper. Turn the vegetables half way through the baking time. Place cubed butternut squash on baking sheet and drizzle coconut oil mixture on top. Toss to evenly coat the butternut squash with oil and spices.

To get started with this recipe, we must prepare a few components. You can have lentil salad with roasted butternut squash and potatoes using 11 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Lentil Salad with Roasted Butternut Squash and Potatoes:

1. Prepare 1 cup peeled and cubed butternut squash
2. Make ready 4 small potatoes, scrubbed and cubed
3. Make ready to taste Salt and pepper
4. Make ready 1 Tbsp olive oil
5. Make ready 150 g green lentils
6. Prepare 1 handful cherry tomatoes, quartered
7. Get Dressing:
8. Take 2 Tbsp vinegar, more to taste
9. Make ready 1 Tbsp whole grain mustard, or to taste
10. Prepare 1 Tbsp lemon olive oil or other salad oil
11. Make ready to taste Salt and pepper

In a large serving bowl combine the lentils, butternut squash, apple, arugula, dried cranberries and pepitas. If serving immediately toss together with the vinaigrette, otherwise wait to add the vinaigrette until right before serving. Easy Roasted Butternut Squash Recipe, augmented with lentils and quinoa for a satisfying lunch, side dish, or warm fall salad. A combination of warm Mediterranean spices, fresh parsley, and a splash of lemon juice takes it to a new level of delicious.

Steps to make Lentil Salad with Roasted Butternut Squash and Potatoes:

1. Pre-heat oven to 230C /450F. Toss the butternut squash and potatoes in olive oil and a bit of salt and pepper. Layout on and oven pan and bake for 20-30 minutes or until soft and nicely roasted. Turn the vegetables half way through the baking time.
2. While the vegetables are baking, rinse the lentils well. Put in a medium pot and cover with water. Bring to a boil and cook on medium heat for 15-20 minutes until soft but not mushy. Drain the lentils.
3. When lentils and vegetables are done, put into a large bowl and toss together with the dressing ingredients. I recommend adding the mustard and vinegar a little at a time so you can adjust the taste to your liking.
4. Lastly mix in the cherry tomatoes and serve warm immediately, or chill for later.

Easy Roasted Butternut Squash Recipe, augmented with lentils and quinoa for a satisfying lunch, side dish, or warm fall salad. A combination of warm Mediterranean spices, fresh parsley, and a splash of lemon juice takes it to a new level of delicious. While the lentils cook, prepare the squash: Trim and discard the top and bottom ends of the squash. Peel the squash, halve it lengthwise, and remove and discard the strings and seeds. Sprinkle with the fresh rosemary, sage and thyme.

So that’s going to wrap this up for this exceptional food lentil salad with roasted butternut squash and potatoes recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!