Step 1

Pre-heat the oven to 225° C / 435° F. Cook lentils until al-dente by following packet instructions.

Step 2

Cut squash in half, peel it and cut off the bottom part of both halves. Scoop out the seeds and cut the flesh into 2 cm / ½ in half rings. You can also simply dice one entire half if you don't care about the shape that much. Peel the onions and cut into eights.

Step 3

Place squash and onions on a baking tray, coat with a bit of olive oil, season with salt and roast until soft and lightly caramelised. Depending on the size and shape of your butternut squash pieces, roasting may take anywhere between 25-45 min. Check up on the onions about 15 mins in and remove them from the oven as soon as they are done as they will need less time than the squash.

Step 4

While the squash and onions are roasting, roast your walnuts in a dry frying pan (on low-medium heat) until they are slightly browned and release a beautiful aroma. Move them around the pan frequently as they can burn easily.

Step 5

Assemble the salad on a large plate by arranging rocket leaves, roasted squash, onion, apple slices, lentils and nuts.

Step 6

Put all the dressing ingredients in a jar and shake it well a few times. Pour the dressing over the salad and sprinkle with pomegranate seeds (if using).