One-Tray Lentil & Roasted Vegetable Salad
Ingredients
- ½ butternut squash, chopped into cubes
- 2 small onions, chopped into cubes
- 1 can lentils, 400g, drained
- 1 parsnip, chopped into cubes
- 1 beetroot, chopped into cubes
- drizzle of oil
- spices: 1 tsp garlic powder, 1/4 salt, 1/4 pepper
- 50 g blue cheese, crumbled
- handful pumpkin seeds
- greens, mix of spinach, rocket and watercress
Dressing
- 2 tbsp extra virgin olive oil
- juice of 1 small lemon
- 1 tbsp apple vinegar
- 1 tsp honey
- salt to taste
Instructions
- Add butternut squash, onions, parsnip, beetroot and lentils on a trays.
- Drizzle oil, spices and mix.
- Bake at 200C for 20mins.
- Let the vegetables cool down.
- Meantime prepare the dressing.
- In a large salad bowl add the salad, roasted vegetables, blue cheese and seeds. When you are ready to serve, pour the dressing and mix.