Winter Meets Spring!
As the days get warmer, yet they are still cool in the mornings and evenings, I crave a heavier salad that combines a grain, legume or root vegetable with lighter vegetables. I intended to cook the lentils in this salad and I soaked them to shorten their cooking time, but I kept putting off making the salad until I had sprouts a few days old, making it all the more "Springy" to match the warm days we just had.
1 butternut squash, peeled and cut into 1 inch cubes
1 red onion, diced
2 Tbsp. extra virgin coconut oil
2 tsp. curry powder
A pinch each of sea salt and freshly ground pepper
1/2 cup chopped walnuts
3/4 cup french lentils, sprouted or cooked with vegetable stock
3 Tbsp. cold pressed, unrefined olive oil
2 Tbsp. freshly squeezed lemon or lime juice
1 Tbsp. toasted sesame oil
1/2 tsp. sea salt
1/4 tsp. freshly ground pepper
1/2 cup fresh parsley, chopped
Toss the squash and onions with coconut oil and the pinch of salt and pepper in a shallow baking dish. Bake 15 minutes at 425 or until squash is almost tender. Add walnuts and return to oven for 10 more minutes or until squash is tender.
Meanwhile, whisk together the olive and sesame oils, citrus juice, salt, and pepper in a glass measuring cup or jar.
Combine the lentils, squash mixture, parsley and toss with dressing. Enjoy!
Adapted from Slices by Barb Davies and Jennifer Rallison
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