Roasted Winter Squash, Lentil and Greens Salad

Recipe details

Servings: 4
Time: Under 30 minutes

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)

Directions

Salad:

  • Preheat oven 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.
  • 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.

Dressing:

  • Stir yogurt with tahini, lemon juice, garlic, cumin and salt.
  • Thin with milk if needed, for a drizzling consistency.




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Roasted Winter Squash, Lentil and Greens Salad

Dairy Farmers of Canada

Nutrition Information

per serving

Calories 283
Protein 12 g
Carbohydrate 34 g
Fat 13 g
Fibre 9.2 g
Sodium 411 mg
Calcium 193 mg