Autumn Salad with Lentils and Delicata Squash Recipe

Ingredients :

Dressing:

• 125 mL (1/2 cup) plain kefir
• 30 mL (2 tbsp.) olive oil
• 15 mL (1 tbsp.) chives, chopped
• 15 mL (1 tbsp.) mint, chopped
• 15 mL (1 tbsp.) French shallot, chopped
• 5 mL (1 tsp.) honey
• Salt and pepper to taste

Salad:

• 1 Delicata squash, about 500 g, sliced, seeds removed
• 15 mL (1 tbsp.) olive oil
• 1 can 540 mL (19 oz.) small brown lentils, rinsed and drained
• 125 mL (1/2 cup) chopped flat-leaf parsley
• 125 mL (1/2 cup) fresh mint, chopped
• 100 g (3.5 oz) goat cheese, crumbled
• 1 pomegranate, seeds only
• 45 mL (3 tbsp.) roasted pumpkin seeds

Preparation :

1. Preheat oven to 190°C (375°F).
2. In an airtight jar, vigorously mix all dressing ingredients. Refrigerate.
3. Toss squash slices with oil. Add salt and pepper to taste. Place on a baking sheet covered with parchment paper and cook for 15 minutes. Turn over and continue cooking for 10 minutes. Set aside.
4. In a salad bowl, combine remaining ingredients and dressing. Divide salad among 4 bowls and garnish with squash slices.

Makes: 4 small servings
Prep Time: 20 minutes
Cooking Time: 25 minutes
Freezing: No