Lentil Salad with Butternut Squash
From: Ian Seddon's Cookbook
🥘 Ingredients
- Cooked Lentils 2 ½ cup
- cubed butternut squash 1.5-2 lb
- extra virgin olive oil 4-5 tbsp
- Kosher
- medium lemons 2
- medium shallots 2
- fat garlic cloves 5
- pine nuts or chopped raw almonds or pistachios 0.25-0.5 cup
- Aleppo pepper or red pepper flakes ½ tsp
- Heaping flaky sea salt ½ tsp
- champagne vinegar or red wine vinegar 1-1.5 tbsp
- vegan feta 2 oz
- fresh soft herbs flat-leaf parsley, mint, cilantro, and/or basil 1 ½ cup
For a more filling and indulgent dish, use 1/2 cup of the nuts. For very mild heat, use just 1 tsp of Aleppo pepper (or 1/4 tsp of red pepper flakes). You can use any fresh soft herb or combo of herbs, such as flat-leaf parsley, mint, cilantro, and/or basil. Storage: Store the Lentil Salad in the fridge for about 3 days; the herbs in the salad will get a bit sad over a couple of days, but it will still taste good. For warm leftovers, heat the Lentil Salad in a frying pan over medium heat until warmed through (or serve at room temp). If you have any leftover soft herbs, chop those fresh, and add them right before serving along with a squeeze of lemon juice as needed. Nutrition boost: When adding the roasted squash, fold in some arugula or other soft salad greens; toss until slightly wilted. For added protein, stir some store-bought pre-baked tofu (or homemade baked tofu) into the lentil salad in step 8. Shortcut: If you’re short on time, skip roasting the butternut squash.
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1Gather: Cooked Lentils , cubed butternut squash , extra virgin olive oil , Kosher salt and freshly cracked black pepper, medium lemons . For the shallots & garlic (from vegetable prep): medium shallots , fat garlic cloves , pine nuts or chopped raw almonds or pistachios , Aleppo pepper or red pepper flakes , Heaping flaky sea salt , champagne vinegar or red wine vinegar , vegan feta , fresh soft herbs flat-leaf parsley, mint, cilantro, and/or basil .
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2Arrange a rack on the bottom rack of the oven and preheat to 425ºF / 220ºC. Grab a rimmed sheet pan (for easier clean up, line it with parchment paper; for better browning and flavor, keep it unlined).
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3Add the Cooked Lentils to a large bowl and let them sit at room temp.
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4Roast the squash. Transfer the squash to the sheet pan and toss with enough olive oil to lightly coat. Season with salt and pepper. Spread out on the pan without overlap. Roast in the oven for 25 minutes , or until squash is tender and begins to brown on the edges (no need to flip).
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5While the squash roasts, make the lentil salad (see steps 5 through 9) and prepare your side salad, if you’re making one.
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6Zest the lemons, then juice 1 lemon. Set aside.
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7Heat 3 tbsp of olive oil in a large frying pan or sauté pan over medium heat. Once warm but not hot, add the Shallots & Garlic with a pinch of salt. Cook for 3 minutes , stirring a few times, or until the shallots just start to get some color.
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8Add the nuts. Cook for 4-6 minutes , stirring occasionally, until the garlic is just turning golden brown around the edges and the nuts are toasted and golden brown (stir more frequently once they start turning color).
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9Add the lemon zest, chili flakes, and flaky salt, and cook for 30 seconds , tossing frequently. Take off the heat and immediately transfer the mixture, including any remaining oil, to the bowl of Cooked Lentils.
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10Season the lentils with a few pinches of salt/pepper, 2 tbsp lemon juice, and 1 tbsp vinegar. Fold in the roasted squash and feta. Chop the herbs or tear them with your hands; fold them into the lentils. Taste, adding more salt, pepper, or vinegar (or lemon juice) as needed.
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11Serve with your side salad, if you made one.