Lentil, Roasted Squash and Rocket Salad

 I love the beautiful display of orange, green and brown on the plate…the more colorful your food is, the more varieties of nutrients it contains.



Lentil, Roasted Squash and Rocket Salad
Serves 4
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Prep Time
15 min
Cook Time
45 min
Prep Time
15 min
Cook Time
45 min
  1. 1/2 cup brown lentils, rinsed well
  2. 4 cups vegetable broth
  3. Sea salt, freshly ground black pepper
  4. 750g butternut pumpkin, seeds removed and cut into 3cm wedges
  5. Maple syrup
  6. 1 package baby rocket salad
For the dressing
  1. 2 tbsp olive oil
  2. 1 tbsp lemon juice
  3. 2 tsp Dijon mustard
  1. Preheat oven to 400 degrees F. Line a baking tray with parchment paper and place pumpkin slices on it. Brush lightly with maple syrup and season with salt and pepper. Bake for 45 minutes or until golden.
  2. Meanwhile, place lentils with veggie broth in a medium saucepan over high heat. Bring to the boil, reduce heat to medium, cover and simmer for 15-20 minutes or until lentils are tender. Drain.
  3. In a small bowl whisk together oil, lemon juice and mustard until combined and season to taste. In a large salad bowl toss the warm lentils, pumpkin and rocket gently together and drizzle with dressing.
  4. Serve with slices of toasted wholegrain bread.

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