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Butternut-and-Lentil-Salad
Butternut, Feta and Lentil Salad
5 from 1 vote
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Total Time 50 minutes
Servings 6 servings
Calories 258
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Equipment

  • Salad bowl
  • chopping board

Ingredients 
US custom. - Metric (UK)

  • ½ butternut peeled and cubed
  • 2 tblsp honey
  • 200 g fresh lettuce
  • 100 g baby spinach
  • 250 ml brown lentils tinned , rinsed and drained
  • 125 g cherry tomatoes
  • 4 baby carrots sliced
  • ½ apple finely chopped
  • 150 g peppers red, yellow or green, chopped
  • 100 g feta cheese

Instructions 

  • Preheat oven to 190° C/ 375° F).
  • Place the cubes butternut in a roasting dish, drizzle with olive oil and roast until cooked, about 35 minutes. Then drizzle the honey over the warm butternut and toss to coat well. Set aside to cool.
  • Arrange the lettuce and spinach on a serving platter and top with the remaining ingredients, ending with the butternut and feta cheese.
  • Season and serve with the dressing of your choice.

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Author: Susan Queck
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