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Roasted Squash and Lentil Salad

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A cold weather salad recipe full of fresh seasonal flavors.

Ingredients

Scale
  • 1/2 cup dried green lentils, rinsed
  • 1 cup water
  • 1 small butternut or buttercup squash, peeled, cut into 1-inch pieces (about 4 cups)
  • 2 tablespoons olive oil
  • 1 teaspoon ground garam masala
  • 3/4 teaspoon hot smoked Spanish paprika
  • 1/2 teaspoon fine sea salt
  • 1/2 cup chopped parsley
  • 1 tablespoon white wine vinegar
  • 6 cups baby spinach
  • 2 ounces soft goat cheese, crumbled

Instructions

  1. Heat oven to 425°F. In a 2 quart saucepan, bring lentils and water to a boil over medium-high heat, reduce heat to low. Simmer, uncovered 20 to 30 minutes, adding a small amount of additional water as needed until the lentils are tender. Drain lentils. Rinse under cold water to stop cooking and thoroughly drain.
  2. Meanwhile, in a medium bowl, toss together squash, 1 tablespoon of the olive oil, garam masala, paprika, and sea salt until well coated. Arrange squash in single layer on a large baking sheet. Bake 10 minutes, stir squash and bake an additional 10 to 15 minutes or until tender. Set aside to cool, about 15 minutes.
  3. In a medium bowl, gently toss lentils, roasted squash, parsley, vinegar, and remaining 1 tablespoon olive oil. Season with salt and pepper, if desired. Divide spinach among plates, top with squash and lentil mixture and goat cheese.

Nutrition

Find it online: https://www.bourbonandhoney.com/roasted-squash-lentil-salad/