Friday 18 September 2015

FOOD: Squash, Lentil and Goats Cheese Salad

This is a delicious, filling salad that is perfect as we enter autumn. I usually roast up a lot of butternut squash, combine it with the canned lentils and keep in an airtight container in the fridge. This means I can quickly whip up this salad at lunchtime, without the hassle of roasting butternut squash everyday! I'll also keep a little container of toasted pumpkin seeds - tasty to snack on, as well as adding a lovely crunch to this salad.

What you'lł need:
(Serves 1)
150g Butternut squash, peeled and cubed
A couple of handfuls of spinach 
2 tsp Pumpkin seeds, toasted
4 tbsp of canned lentils, drained
20g Soft goats cheese
50g Cucumber, cubed
Handful of cherry tomatoes, halved
2 tbsp Balsamic vinegar 
1 1/2 tbsp Extra virgin olive oil
1 tsp Wholegrain mustard 
A few sprigs of fresh thyme 
1 garlic clove, finely chopped 
Black pepper

What to do: 
1) Preheat the oven at 180'C. Roast the butternut squash cubes for around 30 minutes or until cooked. Set aside. 
2) To make the dressing place all of the ingredients into a jam jar. Shake well. These quantities make slightly more than you may want to use, so you can keep any leftovers in the jam jar in the fridge. 
3) Place the cucumber, tomatoes and spinach leaves into a bowl and combine. Top with the lentils, chunks of the goats cheese, toasted pumpkin seeds and warm roasted butternut squash. 
4) Drizzle over the dressing and enjoy! 

What's your favourite salad?

Feel free to leave me a comment :) 

Helen x
Binky Linky


  1. I'm starting a new healthy eating plan so this will be added to my list of healthy dishes. Love goats cheese and this looks amazing. Thanks for linking up to the #BinkyLinky

  2. Looks yummy thanks for linking to the binkylinky


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