Warm Fall Salad with Walnut Maple Dressing
This was a hit.
1 c. dry lentils
2 c. water
pinch salt
2 bay leaves
1 medium butternut squash, peeled, de-seeded and cut into 1" pieces
2 apples, sliced
1/2 c. walnuts, toasted and chopped
1 cup pomegranate arils
2-3 handfuls arugula or spinach
1 red onion, sliced
vinaigrette with maple syrup
1 c. dry lentils
2 c. water
pinch salt
2 bay leaves
1 medium butternut squash, peeled, de-seeded and cut into 1" pieces
2 apples, sliced
1/2 c. walnuts, toasted and chopped
1 cup pomegranate arils
2-3 handfuls arugula or spinach
1 red onion, sliced
vinaigrette with maple syrup
- In a sauce pan, put lentils, water, pinch of salt, and bay leaves. Bring the pot to a boil, then turn down to simmer. Cook until soft, but not mushy. Remove from heat and drain.
- Preheat oven to 375F. Place cubed squash on a lightly oiled baking sheet and cook for 25 minutes.
- Toast walnuts over low heat and chop.
- Make vinaigrette by combining oil, vinegar, a few walnuts, maple syrup and dash of dry mustard in a blender.
- In a large bowl, combine lentils, squash, red onion, toasted walnuts, apple. Gently mix in greens and pomegranate arils.
