Lentil butternut squash salad
This recipe is great because you are only using one pot and one bowl. It has about 5 minutes of prep, 30 minutes cooking time and is done.
Servings: people USA imperial/metric conversion:
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  1. Place the lentils and butternut squash into a large pot. Cover with water and cook for 35 minutes.
  2. In a large salad bowl add the vinegar, olive oil, salt, honey, basil and sundried tomatoes. Mix well.
  3. Drain the lentils and butternut squash and place in the salad bowl.
  4. Add the kale and mix well. Serve warm, room temperature or cold.
Notes & Tips:

Feel free to add your favorite cheese (my top picks would be feta, goat or brie) or your favorite protein (grilled chicken, fish or seitan)