Lentil Salad with Roasted Butternut Squash and Potatoes
Ingredients
- 1 cup peeled and cubed butternut squash
- 4 small potatoes, scrubbed and cubed
- to taste Salt and pepper
- 1 Tbsp olive oil
- 150 g green lentils
- 1 handful cherry tomatoes, quartered
- Dressing:
- 2 Tbsp vinegar, more to taste
- 1 Tbsp whole grain mustard, or to taste
- 1 Tbsp lemon olive oil or other salad oil
- to taste Salt and pepper
Instructions
Lentil Salad with Roasted Butternut Squash and Potatoes serves 3 original recipe by Cookpad Spain.
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