Leftover Ham, Squash and Puy Lentil Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty salad combining leftover ham, roasted butternut squash, lentils, and watercress with a honey mustard dressing. It's warm, filling, and perfect for using up leftovers.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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))
- 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))
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 888mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 830mg
- Calcium
- 106mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 888MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.