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beetroot and squash salad

Roasted Squash & Beetroot Salad 

Helen Ridgeway Helen Ridgeway
The colours of this Roasted Squash & Beetroot Salad are just amazing. With the addition of almonds and lentils this salad is packed full of good stuff; made even better with an easy maple and mustard dressing.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Salad, Side Dish
Servings 4
Calories 309 kcal

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.

Nutrition

Calories: 309kcalCarbohydrates: 23.5gProtein: 8.8gFat: 19.8gSaturated Fat: 2.3gFiber: 8.5g
Keyword beetroot, butternut squash
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