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The Way By Webber Naturals

Autumn Salad with Lentils and Delicata Squash Recipe

Nov 8, 20221-Min Read

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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 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

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 tablespoons) 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

Julie DesGroseilliers

Julie DesGroseilliers

Julie DesGroseilliers is a RD and member of the Ordre professionnel des diététistes-nutritionnistes du Québec.

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