Summer Gem Squash & Sundried Tomato Salad

Summer Gem Squash & Sundried Tomato Salad

Ready in 35 minutes • Serves 4
This dish most recently appeared in My Veggie (3 Nights For 4) on Sunday, February 3, 2019.
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Ingredients

Salad

  • 3 gem squash
  • 1 red onion
  • 1 pack Puy lentils
  • 1 punnet cherry tomatoes
  • ½ pack baby spinach *
  • 1 pack balsamic dressing

To Serve

  • 200g feta cheese
  • 1 pack semi-dried tomatoes
  • 1 pack candied walnuts

Steps

  1. Prep veggies Preheat oven to 230°C. Bring a pot of unsalted water to the boil. Dice gem 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 candied walnuts.
  5. Finish salad Halve cherry tomatoes. Add spinach and tomatoes 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 2717 kj
649 kcal
Protein 28.9g
Carbohydrate 55.7g
Fat 33.8g