Description
Try this Oil-Free Crispy Cheddah Lentil Harvest Salad with Lentil Telepathy’s crunchy toasted lentils, roasted acorn squash, kale, and tahini dressing!
Ingredients
Scale
Salad:
1 bundle Lacinato Kale, chopped
1 acorn squash
1 tbsp filtered water
1 tsp salt
1/2 green apple, thinly sliced
1 small shallot, thinly sliced
1/4 cup fennel fronds
Zest from 1 lemon
1/3 cup Lentil Telepathy’s Crunchy Toasted Cheddah Lentils
Dressing:
1/3 cup unsweetened milked oats
2 tbsp tahini
2 tsp apple cider vinegar
1 tsp dijon mustard
2 medjool or deglet dates
2 fresh garlic cloves
1 tsp nutritional yeast
1/2 tsp salt
1/2 tsp paprika
1/2 tsp Italian seasoning
Instructions
- Preheat the oven to 375°F. Slice the acorn squash in half lengthwise, then cut into 1/2-inch slices, about 2-3 inches long.
- Place the squash in a mixing bowl with 1 tbsp water and 1 tsp salt. Toss to coat.
- On a baking sheet, wrap your acorn squash slices in aluminum foil and bake for 35 minutes.
- Increase oven temperature to 425 degrees Fahrenheit. Unwrap the foil, spread your squash out, and roast for an additional 10 minutes.
- If you’d like to crisp up your squash further, broil on each side for 3-5 minutes until it’s reached desired crispiness.
- While the squash is roasting, make the dressing by blending all dressing ingredients in a blender until smooth. If you prefer a thicker sauce, heat it in a saucepan for 2-3 minutes (my preference). Let cool.
- On your serving platter, massage your dressing into the kale to soften the leaves.
- Plate the acorn squash and apples around the edges of the salad with a few slices placed on top.
- Add your sliced shallot, fennel fronds and lemon zest to the top. Top with Lentil Telepathy Crunchy Toasted Cheddah Lentils for a delicious protein-packed crunch. Enjoy!
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Salad