Roasted Squash and Lentil Salad

Roasted Squash and Lentil SaladHave I mentioned that I love salads? Especially hearty salads that can hold their own as an accompaniment without the need for another side dish. This Roasted Squash and Lentil Salad recipe is another FlipBoard find – what I love about it is the inclusion of starch, protein and dairy which make it balanced and filling enough for a lunch and a great accompaniment for a lighter protein main like fish. Oh, and it’s both pretty and delicious too!

The original recipe comes from Crumb (a fellow Toronto food blog!) and is billed as a Fall recipe, but I think it’s fabulous in the Summer too (if it’s too hot for the oven – like these scorching days we’ve been having in Toronto lately – you can throw the squash pieces into a flat foil parcel and cook on the grill). The original also called for feta, but I much prefer the creaminess of goat’s cheese here. The dressing is really simple and so tasty that I usually make a double batch and keep the rest in a mason jar in the fridge for lunchtime salads later in the week.

Enjoy!

INGREDIENTS (Servings: 4-6)

1 LARGE BUTTERNUT SQUASH – feel free to substitute for another squash of your preference. Just make sure you have enough for about three cups diced

3/4 CUPS DRIED LENTILS – makes about 1.5 cups cooked

1/2 CUP GOAT’S CHEESE

6 HANDFULS SALAD GREENS – more if you have particularly dainty hands

1/2 CUP (+ 1 TBSP) OIL – I use canola, but you can use any neutral flavoured oil (original recipe called for olive oil)

1/4 CUP APPLE CIDER VINEGAR

1/4 CUP MAPLE SYRUP

2 TBSP DIJON MUSTARD

SALT & PEPPER

DIRECTIONS

Peel and dice the squash into 3/4 inch pieces. Toss with 1 tbsp oil and roast at 375 until starting to brown (approximately 15 min). Remove from oven and let cool.

While the squash is roasting, cook the lentils in boiling water until al dente. Drain and let cool.

Mix the oil, vinegar, maple syrup and Dijon mustard in a small bowl and wish until combined.

Toss the cooled squash in 1/4 of the dressing.

Toss the cooled lentils in 1/4 of the dressing.

Toss the salad greens with the remaining 1/2 cup of dressing and arrange on a large patter.

Top the greens with the lentils followed by the squash and top with the crumbled goat’s cheese.

Prep Time: 15 min

Cooking Time: 15 min

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