Lentil butternut squash salad
This recipe is great because you are only using one pot and one bowl. It has about 5 minutes of prep, 30 minutes cooking time and is done.
| Servings: people USA imperial/metric conversion: |
Print Recipe
|
Ingredients:
- 1 cup lentils
- 1 butternut squash peeled and finely chopped
- 1 cup kale stems removed, finely chopped
- 1 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 teaspoon salt pink Himalayan
- 2 tablespoons honey
- 1 cup fresh basil stems removed, chopped
- 1/2 cup sundried tomatoes finely chopped
Directions:
- Place the lentils and butternut squash into a large pot. Cover with water and cook for 35 minutes.
- In a large salad bowl add the vinegar, olive oil, salt, honey, basil and sundried tomatoes. Mix well.
- Drain the lentils and butternut squash and place in the salad bowl.
- Add the kale and mix well. Serve warm, room temperature or cold.
Notes & Tips:
Feel free to add your favorite cheese (my top picks would be feta, goat or brie) or your favorite protein (grilled chicken, fish or seitan)
