Warm Roasted Squash and Puy Lentil Salad

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Warm Roasted Squash and Puy Lentil Salad
This is a warm salad of puy lentils, roasted butternut squash, tomatoes, onion and spinach, in a vinegar and mustard dressing. It makes a delicious and healthy light lunch. The lentil provide good levels of plant based protein and fibre.
  1. Place the cubed butternut squash in an ovenproof dish and toss in 1 tbsp of oil. Scatter the thyme onto the squash and season. Bake in the oven for 25-30 minutes.
  2. Mix together the balsamic vinegar, 1 tbsp oil, mustard, garlic and 1 tbsp water.
  3. Drain the puy lentils and toss in the dressing together with the onion, and cherry tomatoes.
  4. Divide the spinach between 4 plates. Top with the lentils, followed by the squash. Sprinkle over the grated cheese and pumpkin seeds. Serve.

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