*editor’s note: this recipe is part of Sara Forte of Sprouted Kitchen’s One Sauce, Three Dinners and is meant to be paired with her Green Herb ‘Boss Sauce’. Hop over to read the full post and get the recipe for the Boss Sauce to accompany this dish!
A vegetarian salad is often times tough to pull off as filling – but this one does. Delicata squash have a thinner skin that you can eat after roasting, making it an easy and healthy weeknight meal to prepare.
We are just at the end of squash season, so if you see these at the store, be sure to stock up!
Sara’s tips to make the most out of this recipe:
The squash can be roasted and cooled in advance. You likely have your herby green ‘Boss Sauce’ sauce already made. (Get the recipe for Sara’s Boss Sauce here.)
Use it Twice.
This is a sturdy salad and can be packed for lunch the following day. All the bits are also great in a wrap if you need them more hand held.
The delicata squash is completely kid-friendly. Involve them by giving them a small spoon to remove some of the seeds before roasting.
Add shredded rotisserie chicken to the salads.
- 1 cup cooked lentils
- 3 Tbsp. “Boss Sauce”
- 2 medium-sizes Delicata squash
- 1 Tbsp. extra virgin olive oil
- 2 tsp. maple syrup
- 1/2 tsp. cinnamon
- 1/2 tsp. chili powder
- 1/2 tsp. sea salt and pepper
- 6 cups of your favorite greens - something sturdy like kale or romaine
- 2 Tbsp. extra virgin olive oil
- 1 tsp. Maple syrup
- 1 Tbsp. apple cider vinegar
- Sprinkle of salt and pepper
- Pomegrante seeds or dried cherries, for garnish
- Feta cheese, for garnish
- 1/2 cup toasted pistachios, roughly chopped
- In a mixing bowl, combine the cooked lentils with the “Boss Sauce,” and set aside.
- Preheat oven to 400’ and line a rimmed baking sheet with parchment.
- Wash the squash and cut it into 1” rings. Use a spoon to remove the seeds.
- Collect the squash rings on the rimmed baking sheet and drizzle on the oil, maple, cinnamon, chili powder, a sprinkle of salt, and pepper. Toss everything to coat and spread it in an even layer. Roast for 20-25 minutes, flipping halfway through, until tender.
- Put your greens in a large bowl and drizzle on the oil, maple, cider vinegar and pinch of salt and pepper. Toss well to coat. If you are using kale, massage it in to soften the greens. Add the lentils and their green sauce, a sprinkle of cheese and toss everything to coat.
- Arrange your salads with a pile of greens, a scoop of lentils, a few rings of squash, feta, pomegranate seeds or dried cherries and toasted pistachios.
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