10 min Prep, 15 min Cook
Summer is coming and salad season is upon us! I just love eating beautiful salads like this which are delicious, filling AND nourishing. The puy lentils work really well in this, being one of the most flavourful lentils and keeping their nice shape and texture, once cooked. These protein packed lentils are also low in fat as well as high in soluble fibre (keeping your heart and digestive system happy) and other nutrients such as magnesium, iron, calcium and zinc, to name just a few. So with all the lovely vegetables and a little goats cheese in this beautiful salad, this makes for a super healthy and super exciting meal. I hope you love it as much much as I do.
- For the Salad
- For the dressing
Pre heat your oven to 180 C. Place a roasting tray with 1 tsp of olive oil in the oven for 2 minutes. Then add the butternut squash to cook for 8-10 minutes, adding the cherry tomatoes for the last 4 minutes. Once cooked through, remove from the oven and allow to cool.
Meanwhile, add all the remaining salad ingredients, except the goats cheese, to one large bowl and mix well.
Once the squash and tomatoes are cooled, add the the salad bowl and mix well.
Plate the salads then top with the goats cheese.
For the dressing:
Combine all ingredients in a small bowl and mix well.
Drizzle over the salad.
Serving Size 870.5 g
|Amount Per Serving|
|Calories 722 cals||36%|
|% Daily Value*|
|Kilojoules 3018.5 kJ||36%|
|Fat 15.7 g||24%|
|Sodium 1950.6 mg||85%|
|Carbohydrate 115.1 g||38%|
|Protein 24.5 g||49%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|