Squash & lentil salad

Make this butternut squash and lentil salad for a low-calorie, gluten-free lunch or dinner, or as a side dish. It's easy to make, with just a few ingredients

  • Prep:10 mins
    Cook:35 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 409
  • fat 19g
  • saturates 4g
  • carbs 39g
  • sugars 9g
  • fibre 11g
  • protein 16g
  • salt 1.6g


  • 350g chopped butternut squash
  • 4 tbsp olive oil
  • 75g cucumber & mint raita or tzatziki
  • 250g pack Puy lentils
  • small bunch dill


  1. Heat oven to 220C/200C/gas 7. Toss the squash in 2 tbsp olive oil, season and roast for 30-35 mins or until golden.

  2. Add 2-3 tsp water to the raita, stir until smooth and set aside. Toss the lentils with half the raita, squash and dill. Tip the lentils onto a plate, top with remaining squash, drizzle over 2 tsp olive oil and the rest of the raita. Garnish with the remaining dill.

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