WARM LENTIL SALAD WITH BALSAMIC ROAST SQUASH
Steps:
- *If using acorn squash, place in a 425 degree oven for 20 minutes before cutting in half and seeding. It will be much easier to cut. 1. Combine the lentils, ginger, turmeric, onion, water, and salt to taste in a medium saucepan and bring to a boil. Reduce the heat to medium and cook at a moderate bubble until the lentils have softened and produced a flavorful broth, about 35 to 40 minutes. Remove from the heat. Remove the onion and discard. Place a strainer over a bowl and drain the lentils. 2. Meanwhile, preheat the oven to 425 degrees. Line a baking sheet with foil. If using cut up squash, place in a bowl or directly on the baking sheet and toss with salt to taste, the balsamic vinegar and 1 tablespoon of the olive oil. Spread on the baking sheet in an even layer and make sure to tip all of the liquid remaining in the bowl over the squash. Roast for 20 to 30 minutes, stirring every 10 minutes so that the squash browns evenly. The squash should be tender all the way through. Remove from the heat. If using acorn squash, spoon a tablespoon of the balsamic vinegar into both cavities, season with salt, brush with olive oil, and place cut side up on a foil-lined baking sheet. Bake 40 to 50 minutes, basting every 10 minutes, until thoroughly tender. Remove from the heat and when cool enough to handle remove the skin and cut the squash into dice. 3. In a small bowl or measuring cup whisk together the vinegars, mustard, salt and pepper, olive oil, and walnut oil. Toss with the lentils and return to the saucepan. Add a few tablespoons of the lentil broth, stir in the parsley and heat through. 4. Place the squash in the middle of a wide bowl or serving platter, surround with the lentil salad and serve. Advance preparation: The cooked lentils will keep for 3 or 4 days in the refrigerator. Keep the broth in a jar and moisten if desired when you reheat. The squash will keep for 2 or 3 days. Reheat gently in a pan or in a medium-low oven.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Md Tara
[email protected]I loved this salad! The lentils and squash were cooked perfectly, and the balsamic vinegar dressing was delicious. I will definitely be making this again.
Bridghit Mueni
[email protected]This salad was a great way to use up some leftover lentils and squash. The balsamic vinegar added a nice tang, and the feta cheese added a creamy richness. I would definitely make this again.
Hanif Wafa Okz
[email protected]I thought this salad was just okay. The lentils were a bit too al dente for my liking, and the squash was a bit bland. I think I would try a different recipe next time.
Precious Nkadimeng
[email protected]This salad was a bit bland for my taste. I think I would add some more spices next time. The roasted squash was delicious, though.
Mbk Khan
[email protected]I wasn't sure if I would like this salad, but I was pleasantly surprised. The lentils and squash were cooked perfectly, and the balsamic vinegar added a nice tang. I would definitely make this again.
MIF Zarah
[email protected]This recipe is a keeper! The lentils and squash are a great combination, and the balsamic vinegar adds a nice tang. I also liked the addition of feta cheese. This salad is perfect for a light lunch or dinner.
Faatima Cabdiraxmaan
[email protected]This salad was easy to make and very tasty. I used a pre-cooked lentils, which saved me time. The roasted squash and balsamic vinegar added a lot of flavor. I would definitely make this again.
KBS Status
[email protected]I made this salad for a picnic and it was a big hit! Everyone loved the combination of flavors and textures. The lentils were cooked perfectly, and the roasted squash was so caramelized and delicious.
Gisha flavia
[email protected]This salad was a great way to use up some leftover lentils and squash. The balsamic vinegar added a nice tang, and the feta cheese added a creamy richness. I would definitely make this again.
TANVIR YT9
[email protected]I thought this salad was just okay. The lentils were a bit too al dente for my liking, and the squash was a bit bland. I think I would try a different recipe next time.
kamil Koko
[email protected]This salad was a bit bland for my taste. I think I would add some more spices next time. The roasted squash was delicious, though.
Logan Fu
[email protected]I wasn't sure if I would like this salad, but I was pleasantly surprised. The lentils and squash were cooked perfectly, and the balsamic vinegar added a nice tang. I would definitely make this again.
Nabin Khatri
[email protected]This recipe is a keeper! The lentils and squash are a great combination, and the balsamic vinegar adds a nice tang. I also liked the addition of feta cheese. This salad is perfect for a light lunch or dinner.
Sajid
[email protected]This salad was easy to make and very tasty. I used a pre-cooked lentils, which saved me time. The roasted squash and balsamic vinegar added a lot of flavor. I would definitely make this again.
Umar S asif
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the combination of flavors and textures. I especially liked the roasted squash - it was so caramelized and delicious.
Stephanie Cantrell
[email protected]This is a great recipe for a healthy and satisfying meal. The lentils and squash are both packed with nutrients, and the balsamic vinegar and feta cheese add a lot of flavor. I will definitely be making this again!
Lambert Mahato
[email protected]I'm not usually a fan of lentils, but this salad changed my mind. The lentils were so tender and flavorful, and the combination of roasted squash, balsamic vinegar, and feta cheese was perfect.
Miss Michelle
[email protected]This warm lentil salad with balsamic roast squash was a delightful combination of flavors and textures. The lentils were cooked perfectly, and the squash had a wonderful caramelized flavor. The balsamic vinegar added a nice tanginess that balanced ou