Roasted Squash Lentil Salad from our Contest Winner!



Prep: 15min
Heat Oven to 400F
Rinse 1/3c french puy lentils
Peel and cut into 1/4″ cubes a small locally farmed butternut squash.
Toss squash cubes with 2 TBSp oil, 1 TBSP cumin, pinch of chili powder (more if you like it hot – and of course you do your Bikram yogis!)
Spread out in one layer on a baking sheet or roasting pan

Make it:
Roast squash cubes in oven, tossing every 10min until golden brown.
Meanwhile, place lentils in a pot, cover with 3″ water. Bring to a boil, reduce heat and cook 15-20min, until tender/firm. Rinse with cool water and drain.

Toss lentils with 1 TSBP olive oil, I TBSP red wine vinegar (balsamic’s ok if you need a substitute), 50g crumbled local goat cheese (goat feta makes a nice variation), salt & pepper to taste. Add roasted squash. Serve with extra cheese crumbled on top!

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