Butternut Squash Super Salad
Emily Davenport
2 servings
10 minutes
20 minutes
296
British
Mains
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.