RecipesChristy Spring

Recipe: Warm lentil, squash and spinach salad

RecipesChristy Spring
Recipe: Warm lentil, squash and spinach salad

Kickstart veganuary with this hearty winter warmer. It’s the perfect dinner side dish or amazing served cold as a packed lunch on the go. The dish also works great swapping in sweet potato for the squash or kale for the spinach.


(Serves 4)

1 medium size butternut squash

Bunch of sage leaves 

Dairy free butter or olive oil

200g puy lentils

1 vegetable stock cube 

4 bay leaves

1 bag of spinach (around 300g)

Juice of ½ a lemon 

Salt and pepper 


Fill a medium saucepan with water and boil. Add the lentils, bay leaves and stock cube and cook the lentils for around 15 minutes or until soft

Peel and chop up the squash into bite size chunks. In another medium saucepan melt a tablespoon of dairy free butter or add a tablespoon of olive oil. Add the squash to the pan alongside the sage leaves and season with salt and pepper. Stir to coat the squash and the pop a lid on the pan and allow to soften for 8-10 minutes. Add a ladle of water to the pan if the squash starts to stick to the bottom.

Once the lentils are cooked drain them and set aside, removing the bay leaves. Once the squash is cooked through add in the spinach and stir until wilted and combined with the squash. Now add the lentils and lemon juice stir through. Season with salt and pepper then serve.