Warm Lentil Salad with Roasted Delicata Squash and Red Onions

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cottage cheese

Goat cheese is lower in fat and calories while adding creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Start by cooking 1 cup of lentils in a pot with water, kosher salt, 2 cloves of garlic, and 1 bay leaf.

Preheat the oven to 425°F.

Chop the delicata squash and red onion, then toss them with olive oil and a generous sprinkle of kosher salt.

Place the tossed vegetables in the preheated oven and roast for 15 to 20 minutes until golden on the edges.

While the vegetables are roasting, prepare the vinaigrette by pressing 2 cloves of garlic or mincing them finely.

In a bowl, combine the pressed garlic, 1 tablespoon of grainy mustard, 1 tablespoon of maple syrup, 1 tablespoon of red wine vinegar, and olive oil. Season with kosher salt and whisk together.

Once the lentils are cooked, remove them from the stove and check for doneness to avoid mushiness.

In a large bowl, combine the cooked lentils, roasted vegetables, 1/4 cup of dried cranberries, 1/4 cup of chopped green onion, 1/4 cup of curly parsley, and 1/4 cup of toasted chopped walnuts.

Add half of the vinaigrette to the lentil mixture and toss gently.

Transfer the lentil salad to a serving platter, creating a nest with the delicata squash and adding the roasted red onions on top.

Garnish with the remaining pomegranate seeds, parsley, and drizzle the rest of the vinaigrette over the top.

Finish with edible marigold petals for decoration.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens