Warm Lentil And Acorn Squash Salad With Yogurt Vinaigrette
Serves: 3
Darlene Legros
1 January 1970
Based on User reviews:
41
Spice
52
Sweetness
55
Sourness
43
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
1 large
Acorn Squash (halved and seeded)1 cup
Extra-Virgin Olive Oil1 tbsp
Thyme (freshly chopped)2.5 cups
Green Lentils1 small
Onion (cut into 1/4-inch slices)1 tsp
Garlic (minced)1 small
Lemon (sliced)1
Bay Leaf1 pinch
Red Pepper Flake3 tbsps
White Wine Vinegar1 tbsp
Lemon Juice1 tbsp
Mint (chopped fresh)2 tsps
Cilantro (chopped fresh)1 tsp
Scallions (sliced)1 cup
Greek YogurtDirections:
1
For the salad: Preheat the oven to 375 degrees F
2
Using a sharp knife, cut the squash halves into 1-inch cubes, leaving the skin intact
3
Add to a bowl and toss with 3 generous tablespoons of the olive oil, the thyme and season with salt and black pepper
4
Transfer to a large baking sheet
5
Roast the squash until fork tender, 25 to 30 minutes
6
Remove from the oven and cool slightly
7
Add 3 cups water, the lentils, onions, garlic, lemon slices, bay leaf, red pepper flakes and some black pepper to a medium saucepot
8
Set over high heat and bring to a boil
9
Reduce the heat to medium-low
10
Simmer until tender, 20 to 25 minutes
11
Season with salt
12
Remove from the heat and drain
13
Discard the onions, lemons and bay leaf
14
Put the lentils in a large glass mixing bowl, toss with a scant tablespoon olive oil and set aside
15
For the caramelized onions: Meanwhile, place a large saute pan over high heat and add 2 tablespoons olive oil
16
Once hot, add the sliced onions
17
Season with salt and pepper
18
Cook until starting to color, about 30 seconds
19
Reduce the heat to low
20
Caramelize, stirring occasionally, about 20 minutes; the onions should be tacky and deep golden brown
21
Remove from the heat and keep warm
22
For the yogurt vinaigrette: In a large glass mixing bowl, whisk the white wine vinegar, lemon juice, garlic, mint, cilantro and scallions together until incorporated
23
Drizzle in the olive oil and whisk until smooth, about a minute
24
Add the yogurt and continue whisking until creamy, an additional minute
25
Season with salt and pepper
26
Cover and refrigerate in an airtight container until ready for use, or up to 3 days
27
To serve: When the squash is cool enough to handle, transfer to bowl with the lentils
28
Drizzle in the yogurt vinaigrette and toss to coat completely
29
Spoon into a large serving dish and garnish with the caramelized onions