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.
parmesan cheesefreshly 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.