Diet: Gluten-Free, Vegetarian, Dairy Free, Vegan
This hearty salad can be served with crusty bread as a light vegetarian meal, or paired with a main dish like roast chicken or grilled salmon for a more substantial supper.
Ingredients
- ¾ cup green lentils
- 6 cups winter squash (we used Red Kuri), peeled, seeded, and cut into 1 inch cubes
- 2 Tablespoons olive oil
- 1 teaspoon paprika
- Salt and pepper
- 4 cups baby greens
- ½ cup crumbled feta cheese (optional)
- ½ cup olive oil
- ¼ cup maple syrup
- ¼ cup apple cider vinegar
- 2 teaspoons Dijon mustard
- Salt and pepper
Directions
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Cook the lentils. Boil them in water until tender but firm, about 30 minutes. Drain, rinse under running cold water to stop the cooking process, and set aside. While the lentils are cooking, preheat oven to 375°F.
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Cook the squash. In a large bowl, toss squash with oil, paprika, and a generous amount of salt and pepper. Arrange in single layer on a large baking sheet, and roast in preheated oven for 30-40 minutes or until tender and lightly caramelized, flipping over the squash cubes about halfway through. Remove from oven and set aside to cool.
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Make the dressing. In a small bowl, whisk together olive oil, maple syrup, cider vinegar and mustard until combined. Season to taste with salt and pepper.
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Assemble. In a large mixing bowl, toss the roasted squash and cooked lentils together. Add the dressing a little at a time until you have the desired amount. Arrange the greens on four small salad plates, or on a single large serving platter. Spoon the dressed squash and lentils over the greens, and then sprinkle with crumbled feta (if using). Serve immediately.