Warm salad of roast squash, kale and goat’s cheese with lentils

Name: Warm salad of roast squash, kale and goat’s cheese with lentils
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 1kg butternut squash, deseeded and cut into chunks; 5 tbsp extra-virgin olive oil; Sea salt; 200g puy lentils; 150g kale, chopped; olive oil, for drizzling; Large handful fresh parsley; Large handful fresh chives; 1 garlic clove, crushed; 2 tbsp red wine vinegar; 2 big pinches salt; 2 big pinches caster sugar; 150g soft goat’s cheese, crumbled

Published: 31 Dec 14
Updated: 18 Mar 24

Test kitchen approved

Make this warm squash salad recipe and serve it on a platter for everyone to share on a wintry day – it’s a great one to showcase seasonal ingredients during the Christmas break.

Or take a look at our Christmas salad recipes, for lots more ideas.

Serves 4
Hands-on time 25 min, oven time 40 min

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Ingredients

1kg butternut squash, deseeded and cut into chunks
5 tbsp extra-virgin olive oil
Sea salt
200g puy lentils
150g kale, chopped
olive oil, for drizzling
Large handful fresh parsley
Large handful fresh chives
1 garlic clove, crushed
2 tbsp red wine vinegar
2 big pinches salt
2 big pinches caster sugar
150g soft goat’s cheese, crumbled

Method

Heat the oven to 200°C/fan180°C/gas 6. Toss the squash in a large roasting tin with a 1 tablespoon extra-virgin olive oil, then scatter with sea salt. Roast for 40 minutes or until soft.
Meanwhile, cook the lentils according to the pack instructions, adding the kale for the final 5 minutes. Drain, season, then toss in a little olive oil.
Roughly chop the parsley and chives, then mix with the garlic, red wine vinegar, the remaining extra-virgin olive oil and the pinches of salt and sugar.
Put the squash in a bowl with the kale and lentils, then toss with the dressing. Gently stir in the goat’s cheese. Taste, season and serve warm.

Recipe from December 2014 Issue

Nutrition

Nutrition: per serving

Calories: 525kcals
Fat: 28g (9.3g saturated)
Protein: 24.4g
Carbohydrates: 44.5g (12.5g sugars)
Fibre: 13.1g
Salt: 0.9g

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