More clean eating inspiration brought to you courtesy of @thejamlab & this Winter Lentil Salad w/ Cara Cara Oranges, Roasted Butternut Squash (spiced w/ cardamom, smoked paprika & chili powder!) & Hazelnuts.
This recipe is featured in our Weekly Meal Planner here!
For the Salad
- 3 cups cubed butternut squash
- 1/ 2 cup olive oil, divided
- 1 teaspoon smoked paprika
- 3/ 4 teaspoon ancho chili powder
- 1/ 2 teaspoon cardamom
- 2 1/ 2 cups lentils
- 2 tablespoons lemon juice
- 3 tablespoons red wine vinegar
- 1 cara cara orange, cut into segments
- 1 1/ 2 cups baby kale
- 1/ 2 red onion, sliced
- 1/ 2 cup hazelnuts
- 2 tablespoons chopped parsley
- 2 tablespoons chopped mint
- 2 tablespoons chopped cilantro
- Kosher salt and pepper, to taste
For the Herby Yogurt Dressing
- 1/ 2 cup Greek yogurt
- 1/ 4 cup sour cream
- 2 garlic cloves
- 2 tablespoons parsley leaves
- 2 tablespoons cilantro leaves
- 1 lime, juiced
- Kosher salt, to taste
Preheat oven to 425°F. On a sheet pan lined with foil, add in the squash. Sprinkle with cardamom, smoked paprika, ancho chili powder, salt and pepper and 2 tablespoons of olive oil. Mix well and lay them flat on the sheet. Bake for 30 minutes, or until the squash chips are slightly charred. Once cooked, remove from the oven and set aside.
While the squash is roasting, make the lentils. In a medium saucepan, add the lentils and add enough water to cover them completely, plus about 2 inches on top of it. Add lemon juice and 1 tablespoon of salt to the water. On medium heat, keep the lid partially on and let it boil for about 20 minutes. Check the lentils after 20 minutes to see if they are al dente. If they are too firm, cook for an additional 5 minutes. Once soft, drain (if needed) and let cool slightly. Once the lentils are cooked, transfer to a large mixing bowl.
For the herbed yogurt sauce, put all the ingredients in a small food processor and blitz until well blended. Remove from the food processor and reserve.
To the large mixing bowl, add in the remaining olive oil, salt and pepper and mix. Add in the red wine vinegar and mix. Add the cara cara orange slices, squash, hazelnuts, red onions, cilantro, parsley, mint, baby kale and gently mix. Top with yogurt dressing and enjoy!
Jazz up your usual weekday lunch with this beautiful squash and orange salad! Butternut squash is roasted with fragrant spices and tossed with bright cara cara oranges, red onion, baby kale and crunchy hazelnuts. Finish it off with an herby yogurt dressing and lunch is served!