Roasted Winter Squash, Lentil And Greens Salad Recipe

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 Lentil and Greens Salad in a Serving Dish Roasted Winter Squash, Lentil and Greens Salad Recipe


Course Main Dishes
Prep. Time 15 mins
Cooking Time 15 mins
Yields 4

Want to feel virtuous? This salad is just that, and filled with so much flavour too.

Ingredients

Salad:
3 cups (750 mL) pieces (about 1/2-inch/1cm) butternut squash, about 1/2 squash
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) cayenne pepper
1 tbsp (15 mL) butter, melted
1 cup (250 mL) canned lentils, rinsed and well drained
1/2 cup (125 mL) pomegranate seeds
1/4 cup (60 mL) pistachios, hazelnuts or pecans, toasted and coarsely chopped
2 tbsp (30 mL) pumpkin seeds, preferably unsalted
4 cups (1 L) of your favourite baby greens

Vinaigrette:
1/2 cup (125 mL) plain yogurt
2 tbsp (30 mL) tahini
1 tbsp (15 mL) lemon juice
2 cloves garlic, minced
1/4 tsp (1 mL) ground cumin
1/4 tsp (1 mL) salt
1 – 3 tbsp (15-45 mL) milk, (optional)

Preparation

Salad: Preheat panggangan to 425°F (220°C). Place squash on a large baking sheet. Stir salt and cayenne into melted butter. Drizzle over squash. Stir until squash is coated. Roast for 15 min or until tender, stirring halfway through.

Dressing: Meanwhile, stir yogurt with tahini, lemon juice, garlic, cumin and salt. Thin with milk if needed, for a drizzling consistency.

Place warm squash in a large bowl. Toss with lentils, pomegranate seeds, nuts, pumpkin seeds and then greens. Transfer half the salad to a medium-size platter. Drizzle with half the dressing. Top with remaining salad; drizzle with remaining dressing.

Tips

Tahini is a sesame seed paste commonly used in Middle Eastern cooking. Try using tahini to make hummus.

With so many baby greens available, experiment with spinach, arugula or mixed greens with sprouts.

happy cooking.

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