Photo of Roasted squash, lentil and ricotta salad by WW

Roasted squash, lentil and ricotta salad

6 - 8
PersonalPoints™ per serving

Meal Items

Butternut Squash

250 g, chopped and oven baked


1 medium, sliced and oven baked

Green or Brown Lentils, cooked

100 g, rinsed and drained


30 g, baby leaves

Vinegar, All Types

1 teaspoons, use red wine

Olive Oil

1 teaspoons

Ricotta Cheese

1½ tablespoons, crumbled

Walnut Halves

15 g, chopped

Chives, Fresh

2 teaspoons, chopped


Combine butternut squash, courgette, lentils, baby spinach with red wine vinegar and olive oil. Sprinkle with ricotta cheese, walnuts and fresh chives.