Puy lentil and roasted squash salad

Denise says:

This is a tasty colourful combination that is perfect all year round. Omit the feta cheese for a vegan option or to serve as part of a meaty buffet.

Puy lentils are especially good in salads as they remain firm after cooking and have a rich flavour. They do not need to be soaked overnight but if you do it will decrease the cooking time!

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Serves: 6


  • 1kg butternut squash, peeled and sliced into long thick strips
  • 2 tablespoons olive oil
  • 1 garlic clove, crushed
  • 2 teaspoons thyme leaves
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon wholegrain mustard
  • Zest and juice of 1 lemon.
  • 1 tablespoon honey/ maple syrup
  • 150g Puy lentils
  • ½ red onion sliced
  • 150g cherry tomatoes, halved
  • 100g bag spinach
  • 100g feta cheese
  • 1-2 tablespoons toasted pumpkin seeds


  1. Heat oven to 200C.
  2. Toss the butternut squash with 1 tablespoon olive oil, garlic clove, thyme leaves and seasoning. Roast for 25-30 mins or until tender with 30% steam.
  3. Mix together the balsamic vinegar, extra virgin olive oil, wholegrain mustard, zest and juice of lemon and honey.
  4. Steam the Puy lentils on 100% for 20 minutes, then leave to cool for about 5 minutes or cook on the hob in boiling water for about 20 minutes. Drain and rinse. Set aside to cool.
  5. Mix the lentils, spinach, butternut squash, onion, tomatoes together. Top with the feta cheese and toasted pumpkin seeds.
  6. Drizzle dressing just before serving.