Squash, Kale and Lentil Salad

Name: Squash, Kale and Lentil Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: British
Ingredients: 500 g/1 lb 2oz butternut squash, peeled and diced; 2 tbsp olive oil; ¼ tsp dried chilli (hot pepper) flakes (optional); ¼ tsp dried chilli (hot pepper) flakes (optional); 1 tbsp balsamic vinegar; 100 g/3½ oz kale, washed, stems removed and roughly torn; 2 garlic cloves, crushed; sea salt and ground black pepper; 1 x 400 g/14 oz can Puy lentils, drained and rinsed; Cashew Cheese Sauce, to serve; sea salt and ground black pepper

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
40 min

Appears in

Great British Vegan

By Aimee Ryan

Published 2021

About

This salad can be served hot or cold and makes a really hearty, autumn meal. It's also delicious served in a wrap with hummus.

Ingredients

500 g/1 lb 2oz butternut squash, peeled and diced
2

Europe
United Kingdom
Vegan
Autumn

Method

Preheat the oven to 180°C fan/200°C/400°F/gas 6. Add the squash to a large roasting tray with 1 tablespoon of the olive oil and the chilli flakes, if using. Toss to coat, then