Roasted Butternut Squash & Black Lentil Salad

by Judy Griffin on January 11, 2013

 

This flavorful dish is delish!

This flavorful dish is delish!

 

  • 1 Butternut Squash
  • 1 bunch Swiss chard
  • 3 fresh garlic cloves, finely chopped
  • 1 tbsp olive oil
  • 1 16 oz package of Black Lentils (Beluga) (you can buy these pre-cooked at trader Joes)
  • 1 tsp, grated ginger
  • ½ tsp sea salt
  • ½ tsp fresh ground black pepper
  • ½ tsp turmeric
  • water to fill pot

Optional

  • Add ½ sheet of finely chopped nori to lentils
  • Triple Blend Flakes (seaweed seasonings)

Dressing

  1. 4 Tbsp olive oil, divided
  2. 2 Tbsp Balsamic Vinegar

Directions:

Squash

  1. Preheat oven to 400
  2. Prick Squash with a fork & roast for 30 minutes until tender.
  3. Remove seeds & skin and cut into small chunks

Lentils-skip if using pre-cooked lentils & add to the Swiss Chard upon completion.

  1. Combine the lentils, ginger, turmeric, water, and salt to taste in a medium saucepan
  2. 2.     Optional-Add ½ sheet of finely chopped nori to lentils for a nutritional punch
  3. Bring to a boil. Reduce heat to medium and cook about 35-45 minutes.
  4. Remove from the heat and strain.

Swiss Chard–you can also use spinach or kale

  1. Wash & remove stem from Swiss Chard-roll up & cut into ribbons
  2. Heat olive oil in skillet, add garlic
  3. Add Swiss chard
  4. Sea salt & pepper to taste
  5. ½ squeezed lemon.

Mix Squash, Lentils, and Chard together. Add dressing and serve.

The women in my wellness class loved this hearty dish

The women in my wellness class loved this hearty dish

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