Warm Lentil Salad with Balsamic Roasted Squash
Recipe Date:
September 1, 2022
Serving Size:
5
Cook Time:
02:30:00
Difficulty:
Medium
Measurements:
Imperial (US)
Ingredients
- 2 lbs kabocha or butternut squash, peeled and cut in small pieces
- salt to taste
- 1 tbsp balsamic vinegar
- 1 tbsp extra-virgin olive oil
- 1 cup black lentils, green Le Puy lentils, or a mixture, rinsed
- 1 tsp minced ginger
- 1 tsp turmeric
- 1/2 onion (intact)
- 4 cups water
- 1 tbsp sherry vinegar or red wine vinegar
- 1 tsp balsamic vinegar
- 1 tsp dijon mustard
- 1/2 tsp cumin seeds, ground
- freshly ground black pepper, to taste
- 3 tbsps extra-virgin olive oil (for the salad dressing)
- 1 tbsp walnut oil
- 1/4 cup chopped or slivered parsley
Directions
Tasting notes: We love the fall flavors of this dish which is why it screams for a Pinot. The Estate Pinot thrives on balancing earthyness and fruit which we felt this dish mimicked beautifully.
Serena's tips: We found the butternut gives more sweetness than the kabocha squash and the acorn squash was definitely the earthiest of the three squashes. Also, for us we increased the dressing by a half. You can definitely prepare the squash and the lentils in advance and then reheat them.
Recipe:
- Website link
- Website address: https://cooking.nytimes.com/recipes/1014451-warm-lentil-salad-with-balsamic-roast-squash
Recipe courtesy of Martha Rose Shulman for the New York Times. Photo courtesy of the New York Times.
