Roasted Butternut Squash & Tomatoey Lentil Salad

Sweet roasted butternut squash, juicy tomatoes and Merchant Gourmet Tomatoey French Lentils come together in this colourful, flavour-packed salad. Tossed in a tangy balsamic dressing and finished with fresh parsley, it's a wholesome lentil salad that's perfect for easy lunches, simple suppers or sharing as a vibrant side dish.

Written by James O’Sullivan
35 minutes Serves 4 Beginner
Roasted Butternut Squash & Tomatoey Lentil Salad
Ingredients
  • 3 tbsp balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • 1 tsp Dijon mustard
  • 1 tbsp agave syrup
  • 1 garlic clove, crushed
  • Sea salt and black pepper
  • 1 small butternut squash, peeled, deseeded and cut into bite-sized cubes
  • 2 tbsp olive oil
  • Sea salt and black pepper
  • 2 pouches Merchant Gourmet Tomatoey French Lentils
  • 1 red onion, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 2 tbsp fresh parsley, chopped (optional)

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Tomatoey French Lentils
Tomatoey French Lentils
250G
  1. Preheat the oven to 200°C / 180°C fan / Gas Mark 6.
  2. Place the butternut squash on a large baking tray. Drizzle with 1 tbsp olive oil, season with sea salt and black pepper, and toss to coat evenly.
  3. Roast for 20–25 minutes until tender and lightly caramelised.
  4. Meanwhile, whisk together the balsamic vinegar, extra virgin olive oil, agave syrup, Dijon mustard, garlic and a pinch of sea salt and black pepper in a small bowl.
  5. Transfer the roasted squash to a large serving bowl and add the Merchant Gourmet Tomatoey French Lentils, red onion and cherry tomatoes.
  6. Pour over the dressing and gently toss until everything is evenly coated.
  7. Finish with the chopped parsley, if using, and serve warm or at room temperature.

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