Lentil and butternut squash salad

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Serves 4


1kg frozen butternut squash chunks

1 tbsp balsamic vinegar

½ tbsp olive oil

2 tsp dried oregano

2 x cans green lentils

10 cherry tomatoes, halved

Small red onion, chopped

100g baby spinach

2 tbsp pumpkin seeds

2 tsp chia seeds


Cook the squash as per packet instructions.

In a large bowl mix the balsamic vinegar, olive oil and oregano. Rinse and drain the lentils and add these to the vinegar and oil. Add the cherry tomatoes and red onion and mix well.

Divide the spinach into four bowls. Add the lentil mixture and top with the butternut squash. Sprinkle over the pumpkin seeds and chia seeds.