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View more "2018" recipes Roasted Winter Squash, Lentil and Greens Salad Recipe

Roasted Winter Squash, Lentil and Greens Salad

Dairy Farmers of Canada
Add to Calendar 11/19/2017 10:00 AM 11/19/2017 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:


Salad:
3 cups (750 mL) pieces (about 1/2-inch/1cm) butternut squash, about 1/2 squash
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) cayenne pepper
1 tbsp (15 mL) butter, melted
1 cup (250 mL) canned lentils, rinsed and well drained
1/2 cup (125 mL) pomegranate seeds
1/4 cup (60 mL) pistachios, hazelnuts or pecans, toasted and coarsely chopped
2 tbsp (30 mL) pumpkin seeds, preferably unsalted
4 cups (1 L) of your favourite baby greens

Vinaigrette:
1/2 cup (125 mL) plain yogurt
2 tbsp (30 mL) tahini
1 tbsp (15 mL) lemon juice
2 cloves garlic, minced
1/4 tsp (1 mL) ground cumin
1/4 tsp (1 mL) salt
1 - 3 tbsp (15-45 mL) milk, (optional)

Yields: 4

See full recipe: https://www.dairygoodness.ca/milk/my-milk-calendar/recipes/roasted-winter-squash-lentil-and-greens-salad?source=calendar
Roasted Winter Squash, Lentil and Greens Salad true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Main Dishes
  • Prep. Time 15 mins
  • Cooking Time 15 mins
  • Yields 4

This recipe is featured in the 2018 Milk Calendar. Want to feel virtuous? This salad is just that, and filled with so much flavour too.

  • Course Main Dishes
  • Prep. Time 15 mins
  • Cooking Time 15 mins
  • Yields 4

Ingredients


Salad:
3 cups (750 mL) pieces (about 1/2-inch/1cm) butternut squash, about 1/2 squash
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) cayenne pepper
1 tbsp (15 mL) butter, melted
1 cup (250 mL) canned lentils, rinsed and well drained
1/2 cup (125 mL) pomegranate seeds
1/4 cup (60 mL) pistachios, hazelnuts or pecans, toasted and coarsely chopped
2 tbsp (30 mL) pumpkin seeds, preferably unsalted
4 cups (1 L) of your favourite baby greens

Vinaigrette:
1/2 cup (125 mL) plain yogurt
2 tbsp (30 mL) tahini
1 tbsp (15 mL) lemon juice
2 cloves garlic, minced
1/4 tsp (1 mL) ground cumin
1/4 tsp (1 mL) salt
1 - 3 tbsp (15-45 mL) milk, (optional)

Preparation

Salad: Preheat oven to 425°F (220°C). Place squash on a large baking sheet. Stir salt and cayenne into melted butter. Drizzle over squash. Stir until squash is coated. Roast for 15 min or until tender, stirring halfway through.

Dressing: Meanwhile, stir yogurt with tahini, lemon juice, garlic, cumin and salt. Thin with milk if needed, for a drizzling consistency.

Place warm squash in a large bowl. Toss with lentils, pomegranate seeds, nuts, pumpkin seeds and then greens. Transfer half the salad to a medium-size platter. Drizzle with half the dressing. Top with remaining salad; drizzle with remaining dressing.

Tips

Tahini is a sesame seed paste commonly used in Middle Eastern cooking. Try using tahini to make hummus.

With so many baby greens available, experiment with spinach, arugula or mixed greens with sprouts.

4 people love this recipe.

Rank as top rated See all 50 top rated

Nutritional Info

Per serving
Energy: 283 Calories
Protein: 12 g
Carbohydrate: 34 g
Fat: 13 g
Fibre: 9.2 g
Sodium: 411 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 18 % / 193 mg
Folate: 91 %
Vitamin A: 70 %
Vitamin C: 59 %
Magnesium: 48 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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