Roasted Winter Squash, Lentil and Greens Salad Recipe

Course Main Dishes
Prep. Time 15 mins
Cooking Time 15 mins
Yields 4

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)

Preparation

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.

Dressing: Meanwhile, stir yogurt with tahini, lemon juice, garlic, cumin and salt. Thin with milk if needed, for a drizzling consistency.

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.

Tips

Tahini is a sesame seed paste commonly used in Middle Eastern cooking. Try using tahini to make hummus.

With so many baby greens available, experiment with spinach, arugula or mixed greens with sprouts.