Recipes
Lentil, Beet and Winter Squash Salad
- Prep Time40 min
- Ready in40
- Serving Size4
Ingredients
- 2 small steamed beets, peeled and cut into bite sized pieces
- 1-2 delicata squash, sliced in half, seeded and cut into 1/2″ slices
- poached or rotisserie chicken, shredded (optional)
- 1/2 c. French green lentils
- bay leaf
- sea salt & freshly ground pepper
- 1 garlic clove
- handful baby arugula
- toasted nuts or seeds of your choice
- olive oil
- apple cider vinegar
- fresh herbs, chopped finely (parsley, chives, tarragon, thyme, optional)
Cooking Instructions
Preheat oven to 400°. Toss the delicata squash in oil to coat and season with salt and pepper. Place on a parchment lined baking sheet in a single layer and roast for 15-20 minutes, until a fork easily pierces the flesh and they are lightly browned.
In a small pot, place the lentils and water to cover the lentils by 2 inches. Add bay leaf, garlic and some salt and pepper. Bring to a boil, then cover and simmer until the lentils are cooked thoroughly, about 20 minutes. Drain and remove the garlic and bay leaf.
In a small jar, place 3 parts olive oil to 1 part vinegar, mustard, fresh herbs, sea salt and pepper to taste. Whisk or top with a lid and shake until combined. Adjust seasoning until just right.
On individual plates, place desired amount of lentils, squash, beets, chicken (if using) on a bed of arugula. Drizzle with vinaigrette, then top with toasted nuts or seeds.
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