Roasted Butternut Salad
A hearty winter salad with sweet butternut squash and tangy vinaigrette. The lentils make it filling enough to be the main course. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
Equipment
- Kitchen Knife
- Baking Sheet
- Oven
- Large Bowl
Ingredients
- 1 lb butternut squash*
- ¼ cup olive oil
- ½ tsp salt
- 2 tbsp white wine vinegar
- 2 tsp honey*
- 1 tsp dijon mustard
- 1½ tsp fresh ginger finely minced
- 2 cloves garlic* minced
- 8 oz kale* stems removed
- 1½ cups brown lentils cooked
- parmesan cheese freshly grated, for topping (optional)
Instructions
- Preheat the oven to 425°F
- Peel the squash, slice in half, and scoop out the seeds. Slice squash into ¾-inch cubes. Line a large baking sheet with parchment paper. Spread the squash out in a single layer and drizzle with 1 tbsp olive oil. Sprinkle with ¼ tsp salt and toss to coat. Roast squash for 25 minutes, flipping after 15 minutes, until lightly browned on the outside.
- Meanwhile, if you are using dry lentils, cook your lentils by simmering them in water on the stove for 20-30 minutes, until tender but not mushy.
- Stir together the remaining 3 tbsp olive oil, vinegar, honey, mustard, ginger, garlic, and ¼ tsp salt in a large bowl (everything will be going in this bowl).
- Wash and tear the kale. Add it to the bowl, and massage for 1-2 minutes in the dressing until it becomes tender and reduces in size.
- Add the cooled squash and the lentils and toss to coat. Top with parmesan cheese if using.
Video
Notes
Adapted from Isa Does It
Nutrition
Calories: 468kcalCarbohydrates: 65gProtein: 22gFat: 15gSaturated Fat: 2gSodium: 337mgPotassium: 1381mgFiber: 24gSugar: 7gVitamin A: 17748IUVitamin C: 96mgCalcium: 184mgIron: 7mg
