Warm Winter Squash Salad with Lentils & Pomegranate
Prep time
Cook time
Total time
Recipe type: Salad
Cuisine: Vegan
Serves: 4
  • 2 cups cooked french lentils
  • 2 medium delicata squash
  • 1 Tablespoon coconut oil
  • Seeds from 1 pomegranate
  • 6 cups arugula
  • 1 Tbsp. chopped fresh mint
  • ⅓  cup  extra virgin olive oil
  • 3  tablespoons black currant balsamic vinegar
  • 2  tsp. Dijon mustard
  • kosher salt & black pepper to taste
  1. Preheat oven to 400 degrees. Cut squash into ½ inch rings, & remove seeds. Toss with coconut oil & lay flat on foil lined sheet pan. Roast for 20 minutes, until tender, turning once.
  2. If using Trader Joe’s lentils, follow directions on the package, otherwise, if using dried lentils, add ½ cup dried lentils to 1 cup water to a pot & bring to a boil, & simmer, covered, for about 30 minutes, or until tender.
  3. In a small bowl or jar, whisk or shake together the oil, vinegar, mustard, salt & pepper. Mix ingredients until combined. Drizzle over salad & serve.
  4. Divide arugula amongst four plates, & top with warm lentils, squash, pomegranate seeds, & mint.
(Adapted from For the Love of Food)
Recipe by Vegenista's Kitchen at http://vegenistaskitchen.com/warm-winter-squash-salad-with-lentils-pomegranate/