Description
This beautiful salad is the perfect side dish for your next dinner party. It’s loaded with lentils, delicata squash, kale, apple and more. Plus, the leftovers make for a perfect lunch.
Ingredients
Scale
- 1 Medium Delicata Squash
- 3 Tablespoons Olive Oil
- Salt & Pepper to Taste
- 2 Cups Dried Beige or Green Lentils (See Notes Above)
- 1 Bunch Curly Kale (Washed & Dried)
- 1 Large Apple (Cored & Chopped Into 1/2 Inch Pieces)
- 1 Cup Pomegranate Arils (With Another 1/4 Reserved As Garnish)
- 1 Cup Lightly Toasted Walnuts
- 6–8 Fresh Mission Figs (Stems Removed & Quartered)
DRESSING:
- Click the link above for the recipe.
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil, and lightly oil. Cut the squash crosswise into 1-inch rings, and using a small spoon, scoop out all seeds. Brush the squash with olive oil and season with salt and pepper on both sides. Roast the squash for 10 minutes, turn over, and then roast until fork tender. Remove from the oven and cool to room temperature.
- While the squash is roasting, place the lentils in a pot and cover with water by three inches. Bring to a boil, then reduce the heat to a simmer and cook until the lentils are “al dente”, about 20 to 25 minutes. Drain, and cool the lentils to room temperature.
- Cut the stems off the kale and discard. Remove large veins and finely chop the leaves. Measure out 3 cups of chopped kale and reserve the rest for another use.
- In a large bowl, mix together the 1 cup of pomegranate arils, cooled lentils, kale and chopped apple.
- In a small bowl, whisk together the dressing ingredients and pour it over the lentil mixture. Toss to mix well.
- Pour the lentil mixture into a bowl or a platter. Cut the squash rings in half and arrange on top of the salad. Sprinkle with the chopped walnuts and reserved arils. Arrange the figs on top of the salad, then serve and enjoy!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side