Lentil Salad with Roasted Butternut Squash and Potatoes

Great served warm or cold. Substitute or add any root veggies you like.
Lentil Salad with Roasted Butternut Squash and Potatoes
Great served warm or cold. Substitute or add any root veggies you like.
Steps
- 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.
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