Summer Gem Squash & Sundried Tomato Salad

Summer Gem Squash & Sundried Tomato Salad

Ready in 30 minutes Serves 2
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, February 3, 2019.

Ingredients

Salad

  • 2 gem squash
  • ½ red onion
  • 1 pack Puy lentils
  • 1 tomato
  • ½ pack baby spinach *
  • 1 pack balsamic dressing

To Serve

  • 100g feta cheese
  • 1 pack semi-dried tomatoes
  • ½ pack candied walnuts

Steps

  1. Prep veggies Preheat oven to 230°C. Bring a pot of unsalted water to the boil. Dice squash 2cm and cut onion into 2cm wedges.
  2. Cook lentils Cook lentils in pot of boiling water for 20-25 minutes, until just tender with a slight bite. Drain and rinse under cold water.
  3. Roast veggies Toss squash and onion on a lined oven tray with a drizzle of oil and season. Roast for about 20 minutes, until tender.
  4. Prep toppings Crumble feta, thinly slice semi-dried tomatoes and roughly chop walnuts.
  5. Finish salad Dice tomato 2cm. Add spinach and tomato to a bowl, along with roasted veggies, cooked lentils and balsamic dressing. Toss to combine and season.
  6. Serve salad topped with feta, semi-dried tomatoes and candied walnuts.

Nutritional Information

Energy 2728 kj
652 kcal
Protein 28.9g
Carbohydrate 59.2g
Fat 32.3g