Friday, 6 January 2012

Squash, Lentil and Sweet Potato Salad

A friend passed this hearty salad recipe on to me, which she found on the American blog called Stacey Snacks. I've changed the recipe a bit, using a combination of squash and sweet potato and adding some fennel seeds.

Serves 4-8 as a side salad

  • 300g/12oz butternut or other firm pumpkin/squash, peeled and cut into 1 inch chunks
  • 300g/12oz sweet potato, peeled and cut into 1 inch chunks
  • 50g/2oz dried puy lentils
  • ½ tsp fennel seeds
  • ½ tsp cumin seeds
  • 1 tsp smoked paprika
  • 1 tbsp fresh, chopped parsley or mint
  • 3 tbsp olive oil
  • 2 tbsp wine or cider vinegar
  • 100g feta/soft goats cheese, crumbled (optional)
  • Salad leaves to serve
Heat 2 tbsp of the oil in a non-stick baking dish, in a pre-heated oven (190C/180C Fan/Gas 5).
Add the squash and sweet potatoes and coat with the oil.
Bake for 20-30 minutes turning once or twice. 
Sprinkle with the spices and bake for a further 10 minutes until cooked and golden.
Meanwhile boil the lentils for about 20-25 minutes, then drain.
Allow the vegetables and lentils to cool for around 20 minutes.
Mix the remaining oil, vinegar and herbs in a bowl to make the dressing.
Add the lentils to the baking dish and pour the dressing over the warm vegetables.
Mix well to coat.
Serve warm or cold on a bed of salad leaves, topping with the cheese (optional) - leave out for a vegan dish.

Add a combination of other vegetables such as bell peppers, courgettes and sweetcorn.
Vegan option: Swap the feta for some toasted pine nuts.

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  1. Now that is my kind of salad. Mmmmmmmmmm :P

  2. Thanks Jac and Vanna...hope you enjoy this salad.


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