Lentil and Butternut Squash Salad
Servings
6servings
Servings
6servings
Ingredients
Instructions
  1. Preheat the oven to 425 degrees F. You can microwave the squash for 3-5 minutes to soften the skin in order to cut through it. Once softened, cut the squash down the center lengthwise, seed it and cut into half moons about 1/2 inch thick. Place the squash slices, red onion quarters and sage leaves on a rimmed sheet tray and coat with oil, salt and pepper. Roast the vegetables for 20-25 minutes until cooked through and slightly charred.
  2. While the vegetables are roasting, cook the lentils according to the package instructions. You can use water or broth for the liquid and a pinch of salt. Drain and set aside the lentils to cool, once cooked.
  3. In a large bowl, combine the lentils with the lemon zest and juice, mint and tarragon. Add the roasted squash and onions. Taste and adjust the seasoning and add a drizzle of olive oil.