Butternut salad with goat cheese, beetroot and lentils

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Sweet butternut, earthy beetroot and creamy goat cheese turn this salad into a full autumn lunch.

Why pair beetroot and lentils with butternut?

Beetroot brings earthy depth, lentils make the salad more nourishing and butternut adds sweetness. Goat cheese makes the dish creamy and slightly tangy. This turns the salad into more than a side dish.

Serves: 4 people

Preparation time: 20 min

Ingredients

• roasted butternut – 2 cups
• cooked beetroot – 2 medium, diced
• cooked green lentils – 2 cups
• soft goat cheese – 4 oz
• mixed salad leaves – 4 cups
• olive oil – 2 tbsp
• red wine vinegar – 1 tbsp
• mustard – 1 tsp
• salt – to taste
• black pepper – to taste

Method

STEP 1
Whisk the olive oil, vinegar, mustard, salt and black pepper into a dressing.
STEP 2
Spread the salad leaves over a large platter and arrange the lentils, beetroot and roasted butternut on top.
STEP 3
Crumble over the goat cheese and drizzle with the dressing.
STEP 4
Serve chilled or at cool room temperature.