WEEKDAYS 1e|12c|p

Lentil and Butternut Squash Salad

Michael Symon
|
Servings: 4
|
easy
|
1 to 2 hr

This hearty & delicious salad is perfect for a meatless night!


  • Ingredients
  • step-by-step directions
Ingredients
Lentil and Butternut Squash Salad
  • 1 cup green lentils
  • 3 cups vegetable stock
  • 1 fresh bay leaf
  • 1 small bunch thyme (tied with butcher's twine)
  • 1/2 cup walnuts
  • 3 tablespoons olive oil
  • 2 cups butternut squash (medium dice)
  • 2 cups parsley leaves (torn)
For the Vinaigrette
  • 1/3 cup Greek yogurt
  • 1/2 lemon (zested and juiced)
  • 2 tablespoons apple cider vinegar
  • 1/2 cup flaxseed oil
  • 1 Fuji apple (julienned for garnish)
  • kosher salt and freshly ground black pepper (to taste)
Directions
  • In a medium saucepan, add the lentils, vegetable stock, bay leaf, and thyme. Season with Kosher salt and freshly ground black pepper. Bring to a boil, the reduce to a simmer and cook until the lentils are tender, about 20-25 minutes. Allow to cool slightly before draining any excess liquid. Remove and discard the bay leaf and thyme.
  • Preheat oven to 375ºF. On a baking sheet add the walnuts and shake into an even layer. Toast until golden, about 10-12 minutes. Allow to cool slightly then roughly chop. Turn the oven up to 425ºF.
  • On another baking sheet, add the squash and spread into an even layer. Drizzle with olive oil and season with Kosher salt and freshly ground black pepper. Roast until the squash is golden brown and tender, about 20-25 minutes.
  • In a medium bowl, add the yogurt, lemon juice, lemon zest, and vinegar and whisk to combine. Slowly drizzle the oil while whisking and set aside.
  • In a large bowl, add the lentils, squash, half of the walnuts and 1/4 of the vinaigrette. Mix to combine and add the parsley and season with Kosher salt and freshly ground black pepper. Garnish with apples and remaining walnuts.

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