Roasted squash and warm lentil salad

A delicious and filling meal, perfect for a lazy summer lunch

This roasted squash and warm lentil salad is packed with protein from the tofu, butternut squash, and lentils. It is healthy and yummy at the same time.

Roasted squash and warm lentil salad

Prep Time 10 minutes
Cook Time 12 minutes
Servings 4
Calories 445 kcal


  • 2 packs of Cauldron Smoked Tofu Pieces
  • 250 g butternut squash, cut in to wedges
  • 2 garlic cloves, peeled, roughly chopped
  • 2 tbsp oil
  • 30 g kale, chopped
  • 1 pack of pre-cooked puy lentils
  • 1 tsp parsley, finely chopped
  • 1 tsp chives, finely chopped
  • 2 tbsp lemon juice
  • 1 tbsp extra-virgin olive oil
  • 1 tsp freshly ground black pepper
  • 1/4 tsp salt
  • 2 tbsp toasted seeds


  1. Preheat the oven to 190oC/Gas Mark 5 and line a baking tray with greaseproof paper.

  2. Place the butternut squash wedges and garlic cloves onto the tray and drizzle with 1 tbsp oil. Transfer to the oven to bake for 20 minutes. Add the tofu pieces to the tray and return to the oven for a further 5 minutes.

  3. Meanwhile, place a frying pan on medium heat and add the remaining oil. Fry the kale for 1 minute, before stirring through the lentils and cooking for a further 3 minutes. Remove from the heat and mix through the parsley and chives. Add the baked butternut squash, garlic and tofu pieces to the salad.

  4. To make the dressing, mix together the lemon juice, extra-virgin olive oil, black pepper and salt.

  5. Serve the salad with the dressing and sprinkle with toasted seeds to serve.

Nutrition Facts
Roasted squash and warm lentil salad
Amount Per Serving
Calories 445 Calories from Fat 181
% Daily Value*
Fat 20.1g31%
Saturated Fat 3.4g21%
Protein 35g70%
* Percent Daily Values are based on a 2000 calorie diet.

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