Description
A vibrant fall salad with roasted squash, lentils, and pomegranate. Perfect as a Thanksgiving side or a hearty lunch.
Ingredients
Units
Scale
- 1 Medium Delicata Squash
- 3 tbsp Olive Oil
- Salt and Pepper
- 2 cups (473 ml) Dried Beige or Green Lentils
- 1 Bunch Curly Kale
- 1 Large Apple
- 1 cup (237 ml) Pomegranate Arils
- 1 cup (237 ml) Lightly Toasted Walnuts
- 6-8 Fresh Mission Figs
Instructions
- Preheat oven to 375°F (190°C).
- Line a baking sheet with aluminum foil and lightly oil it.
- Cut the squash crosswise into 1-inch rings, scoop out the seeds with a small spoon.
- Brush the squash with olive oil and season with salt and pepper on both sides.
- Roast the squash for 10 minutes, turn, and roast until fork tender.
- Remove from the oven and cool to room temperature.
- Place the lentils in a pot and cover with water by three inches.
- Bring to a boil, then reduce heat to a simmer and cook until al dente (20-25 minutes).
- Drain and cool the lentils to room temperature.
- Cut the stems off the kale, discard them, remove large veins, and finely chop the leaves.
- Measure out 3 cups of chopped kale and reserve the rest.
- In a large bowl, mix together 1 cup of pomegranate arils, cooled lentils, kale, and chopped apple.
- In a small bowl, whisk together the dressing ingredients and pour over the lentil mixture.
- Toss to mix well.
- Pour the lentil mixture into a bowl or platter.
- Cut the squash rings in half and arrange on top of the salad.
- Sprinkle with chopped walnuts and reserved arils.
- Arrange the figs on top of the salad.
- Serve.
Notes
- To speed up lentil cooking time, use pre-cooked lentils. Adjust cooking time in the recipe accordingly.
- For a sweeter salad, use honeycrisp or Fuji apples instead of the suggested apple.
- Store leftover salad in an airtight container in the refrigerator for up to 3 days. The squash may soften slightly over time.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 15
- Sodium: 300
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 12
- Carbohydrates: 50
- Fiber: 10
- Protein: 15