Aromatic vegan salad with butternut squash, radicchio and lentils. Finished with a fine dressing of olive oil, apple cider vinegar and ginger. Perfect as a side dish or main course together with fresh sourdough bread. Vegan, gluten-free and particularly rich in valuable fiber and micronutrients.
FOR THE BUTTERNUTPut the diced butternut, olive oil, salt and pepper in a bowl and mix well with a spoon until everything is combined.
450 g Butternut squash, 15 ml Olive oil, A strong pinch of salt, Pepper to taste
Preheat oven to 230 degrees (convection) or 250 (top bottom heat). Spread squash cubes on a baking sheet lined with a permanent baking mat or baking paper and place in oven. Bake for 40-45 minutes, until the cubes are golden brown and soft at the corners. Remove from the oven and let cool.
FOR DRESSING, provide a small bowl. Pour in olive oil, apple cider vinegar, agave syrup, freshly grated ginger, salt and pepper and mix with a spoon. Set aside.
30 ml Apple cider vinegar, 22,5 ml Agave syrup, 2 tbspn freshly grated ginger, ½ tbspn Salt, Pepper to taste, 30 ml Olive oil
Provide a large salad bowl. Add radicchio, green lentils, butternut squash and feta and pour the dressing on top. Gently fold in with your hands or salad servers.
450 g Butternut squash, 240 g Green lentils, 100 g vegan feta cheese, 150 g Radicchio
Season again, portion onto plates, garnish with fresh basil and enjoy!
Fresh basil
Store remaining lettuce in an airtight container in the refrigerator for up to 2 days.