Lentil Kale Salad

Butternut Squash, Lentil & Kale Salad

INGREDIENTS

  • 1 small butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 3 tbsp. olive oil, divided
  • salt + pepper to taste
  • 1 small bunch kale, tough stems removed and leaves torn into bite-sized pieces
  • 1/3 cup tahini
  • 1/3 cup water
  • 2 tbsp. fresh lemon juice
  • 1 cup cooked lentils
  • 1 cup. pita chips

INSTRUCTIONS:

Preheat oven to 425 degrees.  In a large bowl, toss butternut squash with 1 tablespoon of olive oil, salt and pepper. Transfer to baking sheet and roast about 30 minutes, stirring halfway through cooking time. While squash is baking, place kale in large bowl. Drizzle with one tablespoon of olive oil and season with salt and pepper. Using hands, massage kale leaves until it softens and wilts, about 3-5 minutes. (Kale will taste mild when it’s done.) Set aside. Whisk together tahini, water, lemon juice, and remaining tablespoon of olive oil. Add salt and pepper to taste. Divide kale, butternut squash, lentils, and pita chips into servings bowls or plates and serve with tahini dressing.

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