• 71429acb5e86b7b867322db59ade36b9

Butternut Squash And Avocado Salad

A delicious, filling meal. If I'm making this ahead, I only add the avocado and dressing before serving. Makes 4 servings of 525 calories each

Prep
Cook
Serves 4people
Ingredients
1
Butternut squash
3
tbsp freshly chopped sage leaves
Olive oil
Salt
2
avocados, stoned, peeled and sliced
1
red onion, sliced into thin rounds
70
gr walnuts, crumbled
400
gr cooked puy lentils
100
gr baby spinach
Extra virgin olive oil
Salt and pepper
Dressing
2
tbsp olive oil
3
tbsp soy sauce
2
tbsp techinah
4
tbsp rice vinegar
1
garlic clove, finely chopped
1
tbsp maple syrup or honey
Juice of 1/2 lemon
Directions
1.
Preheat the oven to 190 degrees C / gas mark 5 and line a baking tray with greaseproof paper.
2.
Halve the butternut squash, scoop out the seeds and fibres and peel the skin. Slice into small, even pieces. Spread out on the lined tray without the pieces overlapping. Sprinkle with salt and sage, drizzle over some olive oil and toast for 25-30 minutes, mixing after around 15 minutes. Remove from the oven when the squash is soft and let it cool.
3.
Boil the lentils according to the package instructions. (To make 400g I usually boil 150g with 3 Cups of water.) Drain and cool.
4.
Put the salad ingredients and roasted squash into a bowl. Season with salt and pepper.
5.
Divide the salad between four bowls and service with a good drizzle of the dressing.
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