LENTIL, SQUASH AND FETA SALAD
A little something I threw together one night. Great for a vegetarian meal. You can add some browned sausages on the side or sliced in the salad for meat lovers.
Provided by Sackville
Categories Lentil
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oven to 200°C.
- Toss the squash with the olive oil and seasoning and roast in a baking tray for 30-40 minutes until tender, stirring occasionally.
- About 10 minutes before the squash is done, add in the cherry tomatoes.
- Meanwhile, cook the lentils according to the package instructions.
- Drain and let cool slightly.
- Mix with the olive oil, lemon juice, vinegar and brown sugar.
- Just before serving mix in the salad leaves and feta. Season to taste.
- Arrange the squash over the top. You may have a fair bit of squash left if you use a large squash. You can use this in other salads later or make it into a soup.
- If you like, you can also fry some sausages and onions and serve them alongside the salad. Or slice the sausages and mix them, once cooked, with the lentils.
Nutrition Facts : Calories 867.8, Fat 38.7, SaturatedFat 8.4, Cholesterol 22.2, Sodium 310, Carbohydrate 109.4, Fiber 34.1, Sugar 21.9, Protein 29.8
SQUASH & LENTIL SALAD
Make this butternut squash and lentil salad for a low-calorie, gluten-free lunch or dinner, or as a side dish. It's easy to make, with just a few ingredients
Provided by Miriam Nice
Categories Dinner, Lunch, Main course, Side dish, Supper
Time 45m
Number Of Ingredients 5
Steps:
- Heat oven to 220C/200C/gas 7. Toss the squash in 2 tbsp olive oil, season and roast for 30-35 mins or until golden.
- Add 2-3 tsp water to the raita, stir until smooth and set aside. Toss the lentils with half the raita, squash and dill. Tip the lentils onto a plate, top with remaining squash, drizzle over 2 tsp olive oil and the rest of the raita. Garnish with the remaining dill.
Nutrition Facts : Calories 409 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 9 grams sugar, Fiber 11 grams fiber, Protein 16 grams protein, Sodium 1.6 milligram of sodium
LENTIL SALAD WITH MUSHROOMS AND APPLES
Provided by Geoffrey Zakarian
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Line a sheet tray with parchment paper.
- Bring a large saucepan of water to a boil. Season with salt and add the lentils. Cook until just tender, 10 to 12 minutes. Drain and transfer to a large bowl to let cool to room temperature.
- Meanwhile, spread the squash in a single layer on the prepared sheet tray. Sprinkle with salt, drizzle with 2 tablespoons olive oil, and sprinkle with pepper and the sage. Roast the squash until it begins to brown, 15 to 20 minutes.
- Toss the mushrooms in a bowl with 2 tablespoons oil and salt and pepper to taste. Add the mushrooms to the squash and roast until the squash is tender, about 10 minutes longer. Toss in the walnuts and continue to cook to toast the walnuts, another 3 to 4 minutes.
- Whisk together the mustard, vinegar, salt and pepper to taste and the remaining 1/4 cup olive oil in a small bowl. Set aside.
- Add the squash, mushrooms and walnuts, parsley, radishes, apples and vinaigrette to the bowl of lentils and toss to coat evenly. Serve.
WARM LENTIL AND ACORN SQUASH SALAD WITH YOGURT VINAIGRETTE
Steps:
- For the salad: Preheat the oven to 375 degrees F. Using a sharp knife, cut the squash halves into 1-inch cubes, leaving the skin intact. Add to a bowl and toss with 3 generous tablespoons of the olive oil, the thyme and season with salt and black pepper. Transfer to a large baking sheet. Roast the squash until fork tender, 25 to 30 minutes. Remove from the oven and cool slightly.
- Add 3 cups water, the lentils, onions, garlic, lemon slices, bay leaf, red pepper flakes and some black pepper to a medium saucepot. Set over high heat and bring to a boil. Reduce the heat to medium-low. Simmer until tender, 20 to 25 minutes. Season with salt. Remove from the heat and drain. Discard the onions, lemons and bay leaf. Put the lentils in a large glass mixing bowl, toss with a scant tablespoon olive oil and set aside.
- For the caramelized onions: Meanwhile, place a large saute pan over high heat and add 2 tablespoons olive oil. Once hot, add the sliced onions. Season with salt and pepper. Cook until starting to color, about 30 seconds. Reduce the heat to low. Caramelize, stirring occasionally, about 20 minutes; the onions should be tacky and deep golden brown. Remove from the heat and keep warm.
- For the yogurt vinaigrette: In a large glass mixing bowl, whisk the white wine vinegar, lemon juice, garlic, mint, cilantro and scallions together until incorporated. Drizzle in the olive oil and whisk until smooth, about a minute. Add the yogurt and continue whisking until creamy, an additional minute. Season with salt and pepper. Cover and refrigerate in an airtight container until ready for use, or up to 3 days.
- To serve: When the squash is cool enough to handle, transfer to bowl with the lentils. Drizzle in the yogurt vinaigrette and toss to coat completely. Spoon into a large serving dish and garnish with the caramelized onions.
WARM ROASTED SQUASH AND PUY LENTIL SALAD
This fresh and vibrant salad makes use of tinned lentils, a storecupboard staple. The result is filling, low-fat and contains all of your five-a-day
Provided by Good Food team
Categories Lunch, Side dish
Time 40m
Number Of Ingredients 24
Steps:
- Heat the oven to 200C/180C fan/gas 4. Toss the butternut squash with 1 tbsp olive oil, garlic clove, thyme leaves and seasoning. Roast for 25-30 mins or until tender.
- Mix together the balsamic vinegar, ½ tbsp olive oil, the wholegrain mustard and 1-2 tbsp water. Drain the puy lentils in water and toss with the dressing, red onion, spinach and cherry tomatoes.
- Divide the lentils between four plates. Top with the squash, then crumble over Cheshire cheese and pumpkin seeds.
- Heat the oven to 200C/180C fan/gas 4. Toss the butternut squash with 1 tbsp olive oil, garlic clove, thyme leaves and seasoning. Roast for 25-30 mins or until tender.
- Mix together the balsamic vinegar, ½ tbsp olive oil, the wholegrain mustard and 1-2 tbsp water. Drain the puy lentils in water and toss with the dressing, red onion, spinach and cherry tomatoes.
- Divide the lentils between four plates. Top with the squash, then crumble over Cheshire cheese and pumpkin seeds.
Nutrition Facts : Calories 304 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 15 grams sugar, Fiber 13 grams fiber, Protein 15 grams protein, Sodium 0.4 milligram of sodium
More about "squash lentil salad food"
ROASTED WINTER SQUASH, LENTIL AND GREENS SALAD
From dairyfarmersofcanada.ca
Servings 4Energy 283 CaloriesCarbohydrate 34 gFat 13 g
LENTIL SALAD RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SPICED LENTIL SALAD WITH BUTTERNUT SQUASH | THE …
From splendidtable.org
WARM BUTTERNUT SQUASH, LENTIL & FETA SALAD - FARMGIRL …
From farmgirlgourmet.com
LENTIL AND SQUASH SALAD WITH WALNUTS AND CRANBERRIES | TLN
From tln.ca
SQUASH, LENTIL, & FETA SALAD - FRESH EXPRESS
From freshexpress.com
Cuisine Grains / LentilsCategory SaladServings 4
BRUSSELS SPROUTS SQUASH AND LENTIL SALAD - SOLLUNA BY KIMBERLY …
From mysolluna.com
YOTAM OTTOLENGHI’S ROASTED BUTTERNUT SQUASH WITH
From purewow.com
ROASTED SQUASH KALE AND LENTIL SALAD - SORTEDFOOD
From sortedfood.com
BUTTERNUT SQUASH AND LENTIL SPINACH SALAD - LIVELY TABLE
From livelytable.com
ROASTED BUTTERNUT SQUASH AND LENTIL SALAD RECIPE | RECIPES.NET
From recipes.net
ROASTED SQUASH AND BALSAMIC LENTIL SALAD [VEGAN]
From onegreenplanet.org
LENTIL SALAD RECIPES
From allrecipes.com
CURRIED LENTIL AND SQUASH SALAD RECIPE - FOOD.COM
From food.com
BUTTERNUT SQUASH LENTIL SALAD – THE HEALTHY HOME COOK
From thehealthyhomecook.com
WARM ROASTED SQUASH AND PUY LENTIL SALAD RECIPES
From foodnewsnews.com
BUTTERNUT SQUASH CURRY WITH CHICKPEAS - RUNNING ON REAL FOOD
From runningonrealfood.com
20 BEST LENTIL SALAD RECIPES - LEMONSFORLULU.COM
From lemonsforlulu.com
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