This hearty salad can be served warm, room temperature, or cold.
Ingredients
1 small butternut squash, peeled, de-seeded, and diced into 1-inch cubes (about 3 cups)
1 head cauliflower, broken into florets
1 cup French green lentils
⅓ cup tahini
¼ cup olive oil, plus extra for roasting the vegetables
¼ cup warm water
2 tbsp lemon juice
1 clove garlic, crushed
¼ tsp hot smoked paprika
1 tsp salt
Instructions
Preheat the oven to 375 degrees.
Place your butternut squash and cauliflower in a large roasting tray (or spread them onto two baking sheets). Drizzle with a tablespoon or two of olive oil.
Roast the vegetables for 35-40 minutes, stirring occasionally, until they can be easily pierced with a fork.
While the veggies are roasting, cook your lentils and prepare your dressing. In a small pot, bring the lentils and two cups of water to a boil. Simmer for about 15 minutes, until the lentils are tender. Drain off any excess liquid if necessary.
In a small bowl, whisk the tahini, olive oil, garlic, lemon juice, smoked paprika, and salt.
When the veggies are done roasting, place them in a large bowl, then stir in the lentils and dressing. Toss well.
Taste and adjust seasonings if necessary.
Recipe by Food Bloggers of Canada at https://easy-fatloss.today/allergen-friendly-remix-sensational-salads/%3C/div%3E