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125 mL (1/2 cup) plain kefir
30 mL (2 tbsp.) olive oil
15 mL (1 tablespoon) chives, chopped
15 mL (1 tablespoon) mint, chopped
15 mL (1 tablespoon) French shallot, chopped
5 mL (1 teaspoon) honey
Salt and pepper to taste
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 tablespoons) roasted pumpkin seeds
Preheat oven to 190°C (375°F).
In an airtight jar, vigorously mix all dressing ingredients. Refrigerate.
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.
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
Julie DesGroseilliers is a RD and member of the Ordre professionnel des diététistes-nutritionnistes du Québec.