Roasted Butternut & Lentil Salad with Goat Cheese
41 medium butternut squash, peeled, seeded, cut into 1-inch pieces 2-3 Tbsp(30-45 mL) canola oil salt and pepper, to taste 1-19 oz (540 mL) can lentils, drained and rinsed 1⁄2 cup (125 mL) walnuts,...
Keywords
- roasting
- whole green
- gluten-free
- vegetarian
- home cook
- english
- cheese
- spring
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 www.lentils.org.
Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Can opener
- Colander
- Mixing bowl
- Whisk
Ingredients
- 1 medium butternut squash, peeled, seeded, cut into 1-inch pieces
- 2-3 Tbsp(30-45 mL) canola oil
- salt
- pepper
- 1-19 oz (540 mL) can lentils, drained and rinsed
- 1⁄2 cup (125 mL) walnuts, toasted
- 1⁄2 cup (125 mL) crumbled goat cheese
- 1⁄4 cup (60 ml) tahini (sesame seed paste)
- juice of a lemon (about 3 Tbsp)
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