Black Lentil Salad with Spiced Dressing, Butternut Squash and Cranberry
A beautiful light salad with tang and sweet spice coming from a dressing with a long list of ingredients but worth it for the wonderful results. This recipe is adapted from one I’ve kept in my binder for the last year. Yesterday I came upon it while putting my Thanksgiving menu together. The original called for onions and capers, which I omitted and replaced with the butternut as I thought this worked well with dressing. I’ve made this twice in two days the first using green lentils and today the black, both are nice but black lentils look impressive if serving for guests. The dressing is just enough to coat the lentils. It’s perfect for a light lunch or as a side for dinner.
Enjoy and Happy Thanksgiving!
1 cup black lentils or green rinsed and soaked 45 minutes
1/3 cup dried cranberry
3 cups butternut squash cubed and roasted
1 tbsp coconut or olive oil
2 tbsp + 1 tsp olive oil
2 tbsp apple cider vinegar
1 tbsp pure maple syrup
2 tsp Dijon mustard
½ tsp sea salt
¼ tsp cumin
1/8 tsp tumeric
1/8 tsp cardamom
1/8 tsp cayenne
1/8 tsp coriander
pinch nutmeg – optional
Preheat oven to 400 degrees and line baking sheet with parchment paper
Cube the butternut squash and place in large bowl, add 1 tbsp coconut or olive oil and large pinch of sea salt, toss well and roast in even layer for 30 minutes until tender
Rinse the soaked lentils and add to medium pot cover with water 2 inches above the lentils, bring to a boil and simmer covered for 25 minutes should be tender. Remove from heat and drain any excess water. Transfer the lentils to a medium bowl and cool in fridge for 30 minutes.
Combine all ingredients in small bowl and mix well. Add to the cooled lentil and mix.
Add handful of arugula, top with lentils in center and finish with butternut squash and cranberries.
Adapted from My New Roots a beautiful site of wonderful food