Ingrédients
- 2 pouches of Merchant Gourmet Tomatoey French Lentils
- 1 small butternut squash, peeled, seeds removed, and cut into bite-sized cubes
- 1 red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 2 tbsp olive oil
- Salt and black pepper to taste
- 2 tbsp freshly chopped parsley (optional, for garnish)
- 3 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
- 1 tbsp agave syrup
- 1 tsp Dijon mustard
- 1 clove garlic, crushed
- Salt and black pepper to taste
For the Dressing:
Méthode
- Preheat your oven to 200°C .
- Toss the cubed butternut squash with 1 tbsp of olive oil, salt, and black pepper. Spread the squash out on a baking dish. Roast the squash in the preheated oven for about 20-25 minutes or until tender and lightly browned. Remove from the oven and let it cool slightly.
- While the butternut squash is roasting, you can prepare the dressing. In a small bowl, blend together the balsamic vinegar, 2 tbsp of olive oil, agave syrup, Dijon mustard, minced garlic, salt, and black pepper until well combined. Set aside.
- In a large salad bowl, combine the cooked butternut squash, Tomatoey French Lentils, thinly sliced red onion, and halved cherry tomatoes.
- Pour the dressing over the salad and gently toss everything together until the ingredients are evenly coated with the dressing.
- Garnish the salad with fresh chopped parsley.
- Serve the Roasted Butternut Squash and Tomato Lentil Salad warm or at room temperature as a delicious and satisfying main or side dish.
