Curried Lentil and Squash Salad
- Ready In:
- 50mins
- Ingredients:
- 14
- Yields:
-
1 salad
- Serves:
- 10
ingredients
- 1 small squash, either butternut or 1 small acorn, works best
- 1 medium onion
- 29.58 ml curry paste, whatever spice level you like
- salt
- pepper
- 1 walnuts, chopped
- 354.88 ml French lentils, cooked and cooled
- 0 cilantro, chopped
- 59.14 ml olive oil
- 59.14 ml lime juice
- 14.79 ml honey
- 4.92 ml brown mustard
- salt
- pepper
directions
- Cut up squash into 1 inch squares, mix with cut up onion and curry past and spread onto a cooking sheet, bake at 375F for 15-20 minutes until the squash is almost soft. add the walnuts and cook until the squash is soft. Remove from oven to cool.
- mix together the olive oil, lime juice, honey, mustard and salt and pepper.
- Add veggies and dressing to lentils along with the cilantro, let sit for an hour or so to blend flavours and enjoy!
- I have in the past added cooked golden beets, or red beets and even some goat cheese bites. this is a real hit in our house!
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