Roasted Squash & Beetroot Salad - Helen Ridgeway
Is there anything prettier than a plate of roasted butternut squash and beetroots? The colours are just amazing and with the addition of almonds and lentils thi
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at helenridgeway.com.
Ingredients
- ½ large butternut squash
- 2 large beetroots
- 1 tbsp olive oil
- ½ cup whole, raw almonds ( (70g))
- 400 g tinned black lentils ((14oz))
- Salt & pepper
- Large handful of lettuce leaves
- Seeds of half a pomegranate
- Fresh parsley
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar or lemon juice
- 1 tbsp maple syrup
- 2 tsp mustard
- ½ tsp sea salt
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