Butternut Squash Super Salad
Rated 4.0 stars by 3 users
Category
MainsCuisine
British
Author:
Emily DavenportServings
2 servings
Prep Time
10 minutes
Cook Time
20 minutes
Calories
296
This delicious Butternut Squash Super Salad recipe from the A Zest For Life cookbook shows a hearty, nutritious salad! Its colourful, 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.
Recipe Note
Use sweet potato instead of squash if you prefer. For a vegan dish omit the goat's cheese.
For more recipes like this and more, check out the A Zest For Life cookbook
Nutrition
Calories 296, Fat 13.1 grams, Saturated Fat 5.4 grams, Fiber 8.3 grams