Roasted Squash and Lentil Salad
Author: 
Recipe type: Salad
Serves: 6
 
This hearty salad can be served warm, room temperature, or cold.
Ingredients
  • 1 small butternut squash, peeled, de-seeded, and diced into 1-inch cubes (about 3 cups)
  • 1 head cauliflower, broken into florets
  • 1 cup French green lentils
  • ⅓ cup tahini
  • ¼ cup olive oil, plus extra for roasting the vegetables
  • ¼ cup warm water
  • 2 tbsp lemon juice
  • 1 clove garlic, crushed
  • ¼ tsp hot smoked paprika
  • 1 tsp salt
Instructions
  1. Preheat the oven to 375 degrees.
  2. Place your butternut squash and cauliflower in a large roasting tray (or spread them onto two baking sheets). Drizzle with a tablespoon or two of olive oil.
  3. Roast the vegetables for 35-40 minutes, stirring occasionally, until they can be easily pierced with a fork.
  4. While the veggies are roasting, cook your lentils and prepare your dressing. In a small pot, bring the lentils and two cups of water to a boil. Simmer for about 15 minutes, until the lentils are tender. Drain off any excess liquid if necessary.
  5. In a small bowl, whisk the tahini, olive oil, garlic, lemon juice, smoked paprika, and salt.
  6. When the veggies are done roasting, place them in a large bowl, then stir in the lentils and dressing. Toss well.
  7. Taste and adjust seasonings if necessary.
Recipe by Food Bloggers of Canada at https://www.foodbloggersofcanada.com/allergen-friendly-remix-sensational-salads/