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Leftover Ham, Squash and Puy Lentil Salad
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5 from 1 vote

Leftover Ham, Squash and Puy Lentil Salad

Wondering what to do with your leftover ham? Why not try this delicious Leftover Ham, Squash and Puy Lentil Salad, drizzled with an incredible honey, mustard and balsamic vinegar dressing?
Course Main Course, Salad
Cuisine British
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 people
Calories 553kcal
Author Eb Gargano

Ingredients

Salad

  • 500 g butternut squash peeled and cubed
  • 3 tablespoons olive oil
  • 250 g pouch cooked puy lentils (I use Merchant Gourmet)
  • 300 g cooked ham cubed
  • 200 g watercress, lambs lettuce or spinach (or any salad leaves you fancy)

Dressing

  • 6 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 tablespoon mustard (check this is gluten free, if you need it to be)
Metric - US Customary

Instructions

  • Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
  • Place the butternut squash and olive oil in the tray and mix together thoroughly. Place the tray in the oven and roast for 25 minutes.
  • Add puy lentils and ham and roast for a further 10 minutes, until the ham is piping hot all the way through.
  • Meanwhile, mix all the dressing ingredients in a jam jar (or similar), screw on the lid and shake until thoroughly combined.
  • Pour the dressing over the butternut squash, ham and puy lentil mixture and stir.
  • Serve on a bed of watercress, or whatever salad leaves you have chosen.

Notes

  1. Not suitable for freezing.
  2. Nutrition information is approximate and meant as a guideline only.

Nutrition

Calories: 553kcal | Carbohydrates: 34g | Protein: 22g | Fat: 38g | Saturated Fat: 6g | Cholesterol: 55mg | Sodium: 939mg | Potassium: 1060mg | Fiber: 8g | Sugar: 10g | Vitamin A: 14883IU | Vitamin C: 66mg | Calcium: 140mg | Iron: 4mg