Squash and Lentil Salad

September 16, 2019  |  Salads, Uncategorized

*Also works great with sweet potatoes

Salad

  • 1 butternut squash (or 2 medium sweet potatoes)
  • 1/4 tsp each, salt, cayenne pepper
  • 1 tbsp butter or olive oil
  • 1 cup green lentils
  • 1/2 cup pomegranate seeds (options)
  • 1/4 cup (or more!) pecans, walnuts, etc.
  • 2 tbsp pumpkin seeds
  • 4 cups greens

Dressing

  • 1/2 cup plain yogurt
  • 2 tbsp tahini
  • 1 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1/4 tsp each, ground cumin and salt
  • 1 to 3 tbsp milk (optional, never really needed)

Directions

  • Cube squash or sweet potatoes into 1/2″ cubes
  • Drizzle with butter or olive oil, salt, pepper, cayenne pepper
  • Cook at 350 F until almost cooked, then throw in chopped nuts, cook until golden, don’t overcook!
  • Boil lentils until tender
  • Mix dressing
  • Mix altogether. Best when lentils are room temp, squash/potatoes/nuts are warm, and dressing is cold.