How To Make Roasted Butternut Squash and Lentil Salad
Savor nutty-sweet flavors and hearty spices in this tasty lentil salad, served with roasted butternut squash, for a delectably light and flavorful meal!
Preheat the oven to 425 degrees F.
In a small skillet, toast the cumin seeds over moderate heat for about 2 minutes until fragrant.
Transfer to a spice grinder and let cool, then finely grind.
On a large rimmed baking sheet, toss the butternut squash with the parsnip, onions, ground cumin, cardamom, ginger, nutmeg and 2 tablespoons of the olive oil. Season with salt and pepper.
Roast for about 35 minutes, stirring once, or until the squash and parsnip are tender and lightly browned. Leave the oven on.
In a small saucepan, combine the lentils with the water, shallot and bay leaf and bring to a boil. Reduce the heat to low and simmer for about 25 minutes until tender.
Drain off any liquid, then discard the bay leaf and shallot. Season the lentils with salt and pepper.
In a pie plate, toast the walnuts in the oven for 5 to 7 minutes, or until fragrant. Let cool, then coarsely chop.
In a small bowl, mix the cilantro with the lemon juice and the remaining 2 tablespoons of olive oil. Season with salt and pepper.
In a large bowl, toss the roasted vegetables with the lentils, walnuts and dressing and serve. Enjoy!
- Calories: 434.79kcal
- Fat: 24.88g
- Saturated Fat: 9.30g
- Monounsaturated Fat: 11.03g
- Polyunsaturated Fat: 2.06g
- Carbohydrates: 51.25g
- Fiber: 13.23g
- Sugar: 8.81g
- Protein: 7.63g
- Sodium: 813.01mg
- Calcium: 165.14mg
- Potassium: 918.75mg
- Iron: 3.88mg
- Vitamin A: 674.64µg
- Vitamin C: 41.97mg
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