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Autumn Super Salad
Rated 5.0 stars by 1 users
Category
Mains
Cuisine
British
Author:
Emily Davenport
Servings
2 servings
Prep Time
30 minutes
Calories
295
This delicious Autumn Super Salad recipe from The Dairy Book of Home Cookery shows that salads aren't just for summer! Its colourful, nutritious and filling - and so tasty!
Ingredients
- 225g (8oz) butternut squash, peeled and cubed
- 75g (3oz) green lentils, rinsed
- 50g (2oz) green beans, trimmed and halved
- 1 tbsp olive oil
-
½ tbsp cider vinegar
- Salt and freshly ground black pepper
-
40g (1½oz) baby leaf salad leaves
- 2 tbsp chopped mint
-
50g (2oz) goat’s cheese, torn
Directions
- Put squash and lentils in a saucepan, cover with cold water and bring to the boil. Cover and simmer gently for 15 minutes.
- Add green beans and cook for a further 5 minutes or until softened. Drain.
- Mix oil with vinegar and season to taste.
- Divide leaves between two bowls, top with lentils, squash, beans, mint and cheese and drizzle with dressing.
Nutrition
Calories 295, Fat 13 grams, Saturated Fat 5 grams
