This roasted squash & beetroot salad has got to be one of the prettiest side salads I’ve ever made. The colours of the squash and the beetroot look so nice against the green of the leaves, with a pop of extra colour from the pomegranate.
It’s also easy to make (as always!). Simply roast the veg and add to a platter with some lentils, almonds and a few herbs.
The whole salad is then dressed with an easy, zesty maple and mustard vinaigrette.
Nutritional highlights:
✔️Plant-based protein & fibre: lentils and almonds provide protein and fibre
✔️Vitamin A: butternut squash is rich in beta-carotene, which the body converts to vitamin A (needed for healthy vision, skin, and immunity)
✔️Antioxidants: beetroot and pomegranate provide antioxidants and polyphenols.
✔️Healthy fats & vitamin E: olive oil and almonds contain healthy fats and vitamin E.
✔️Digestion: lemon juice or apple cider vinegar can help aid digestion.
what ingredients do you need for this roasted squash & beetroot salad?
- Beetroot
- Butternut squash
- Almonds
- Lentils
- Pomegranate
- Olive oil
- Lemon juice or apple cider vinegar
- Maple syrup
- Mustard
- Salt and pepper
It only takes 10 minutes to prep and 30 minutes to cook. It will serve 4 as a side quite comfortably. You can have this as a starter or serve for the main course, with some protein such as tempeh or tofu.
Storage & Shelf Life
The salad will keep in the fridge for a few days, if you don’t eat it all at once.
I don’t recommend freezing.
Recipe Tips
- Swaps: other squash will work instead of butternut. Depending on the type, you may want to peel it (as some can have much tougher skins). Carrots or other root veg will work too.
- Vinaigrette: this is great for other salads too. It will keep well in a lidded jar for up to a week.
- Serve warm or cold: this salad can be served warm straight after roasting or chilled as a make-ahead dish.
- Which lentils? – Green or puy lentils work especially well for this salad. I’ve also used beluga lentils and they are fantastic.
Roasted Squash & Beetroot Salad
Ingredients
Salad Ingredients:
- ½ large butternut squash
- 2 large beetroots
- 1 tbsp olive oil
- ½ cup whole, raw almonds (70g)
- 400 g tinned black lentils (14oz)
- Salt & pepper
- Large handful of lettuce leaves
- Seeds of half a pomegranate
- Fresh parsley
Dressing ingredients:
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar or lemon juice
- 1 tbsp maple syrup
- 2 tsp mustard
- ½ tsp sea salt
Instructions
- Preheat the oven to 180C/350F
- Cut the squash and beetroot into fairly small wedges (no need to peel, just scrub well). Add to a large baking tray. Drizzle with the oil, add some salt & pepper then roast for 25-30 mins, turning halfway through. For the last 5 minutes of cooking time, add the almonds to the tray.
- Drain and rinse the lentils. Add the leaves to a large serving bowl, top with the roasted veg, lentils and almonds. Scatter over some pomegranate seeds and some chopped parsley.
- Mix the dressing ingredients together and drizzle over the salad just before serving.
Notes
- Other squash will work instead of butternut. Depending on the type you may want to peel it (as some can have much tougher skins).
- The vinaigrette will keep well in a jar for up to a week.
- This salad will keep in the fridge for a few days, if you don’t eat it all at once.
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