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Autumn Super Salad

Autumn Super Salad

A delicious Autumn Super Salad recipe from The Dairy Book of Home Cookery.

Autumn Super Salad


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) babyleaf salad leaves

2 tbsp chopped mint

50g (2oz) goat’s cheese, torn



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.

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