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Roasted Squash and Toasted Lentil Salad

Roasted Squash and Toasted Lentil Salad

February 12, 2018
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Roasted Squash and Lentil Salad

This 3 part salad is great for a wonderfully nutritious lunch.  Roasted butternut squash, boiled eggs, and  toasted brown lentil salad with buckwheat, quinoa, cilantro, sprouts and sweet onions is a complete meal!  This salad was prepared with a flavorful coconut and lemon dressing.  You may enjoy this salad with a dressing of your choice although I love this coconut dressing with the lentil salad.  It blends so well with the sweetness of the roasted butternut squash and the hard boiled eggs.

Let me try to describe how good this salad really is.  It’s buttery, crunchy, flaky, sweet, salty, nutty, spicy, citrusy, and perfect!  This combination of flavors is like a dance in your mouth with every bite.

I love brown lentils although it has to go into a dish with plenty of vegetables or grains.  I’ve gone vegetarian so eating legumes are very important and I’ve found that brown lentils in particular, can be very versatile depending on how you cook it.  For this recipe, these delicious legumes were boiled, then toasted.  When toasted on its own they taste almost like buttery nuts.  Because they are so low in fat and high in nutrition I can load up my plate full of them.  Mix it with some sweet onions, cilantro, sprouts, buckwheat, and quinoa, and you’ve got an amazing super combo salad!  Roasted squash and boiled eggs to accompany the lentils and grains, makes this recipe definitely one of my favorite go-to salads.  It’s quick to make and incredibly tasty and nutritious!

Roasted Squash and Lentil Salad

If you toast lentils they come out nice and crunchy.  This means it tastes great in salads as well as a variety of other dishes like tacos, noodles, fried rice, or any dish that deserves a nice crunch!  You can even flavor them while toasting.  Flavoring them with honey and salt can be heavenly.  You can also use spices like salt, cumin and paprika to make them of spicy bites.  Options are endless.

This recipe is very easy to make.  Make the dish in 3 parts so that it doesn’t feel complicated.  Once you get used to timing the dishes, then it’s easy.  For example I use a timer on the oven, microwave, and another timer if I have multiple dishes going at the same time.

It’s worth so worth the cooking!  Make larger batches for a delicious meal prep for the week.  Enjoy!

Total Time: 50 Minutes          Cooking Time: 35 Minutes             Prep Time: 15 Minutes             Serves: 4 People

Roasting the squash: Preheat the oven to 400 degrees and bake the slices of butternut squash for 25 minutes.  Top it with some salt and olive oil before baking.  Add sliced purple onions on the side of the tray apart from the squash.

Eggs: Boil the eggs in water for 7 minutes.  Crack open the shell and cut the in halves.

Toasted lentils: boil the lentils for 15 minutes.  Dry them and then toast the lentils in a  frying pan without any oil. 

Buckwheat and Quinoa: In a sauce pan boil them together for 8-10 minutes.

Coconut and Lemon Dressing: In a small bowl, add olive oil, coconut milk, garlic, squeeze of lemon, and sea salt.

In a large salad bowl add in the toasted lentils, buckwheat, quinoa, sweet onions, sprouts, sesame seeds, and cilantro and mix them together with lemon and coconut dressing.

On a plate, add the salad, slices of squash and the hard boiled egg halves.  Sprinkle some sea salt, black pepper and some shredded dried coconut.

Ingredients:

-One whole butter nut squash.  Cut into slices.

-4 boiled eggs

-2 cups of lentils

-1 1/2 cup of buckwheat

-1 cup of quinoa

-1 whole red onion sliced

-1 package of sprouts or greens of your choice

-1 bunch of cilantro cut

-1 teaspoon of sesame seeds

Coconut Lemon dressing

– 1 tablespoon of olive oil

-3 tablespoon of coconut milk

-3/4 teaspoon of salt (or salt to taste)

-1/2 teaspoon of raw coconut sugar or honey

-1 clove of garlic diced

-1 whole lemon juice

Enjoy! For other healthy and easy recipes go to my all-recipes page or click below if you want to learn more about cooking with Masterclass.  This post contains an affiliate link.


Roasted Squash and Toasted Lentil Salad
 
Prep time
Cook time
Total time
 
Roasted squash, egg, and toasted lentil salad with buckwheat, quinoa, sweet onions, cilantro, and sprouts are a delightful combination for a tasty and highly nutritious meal.
Author:
Recipe type: Lunch
Cuisine: Vegetarian
Serves: 4
Ingredients
  • -One whole butter nut squash.  Cut into slices.
  • -4 boiled eggs
  • -2 cups of lentils
  • -1½ cup of buckwheat
  • -1 cup of quinoa
  • -1 whole red onion sliced
  • -1 package of sprouts or greens of your choice
  • -1 bunch of cilantro cut
  • -1 teaspoon of sesame seeds
  • Coconut Lemon dressing
  • - 1 tablespoon of olive oil
  • -3 tablespoon of coconut milk
  • -3/4 teaspoon of salt (or salt to taste)
  • -1/2 teaspoon of raw coconut sugar or honey
  • -1 clove of garlic diced
  • -1 whole lemon juice
Instructions
  1. Roasting the squash: Preheat the oven to 400 degrees and bake the slices of butternut squash for 25 minutes.  Top it with some salt and olive oil before baking.  Add sliced purple onions on the side of the tray apart from the squash.
  2. Eggs: Boil the eggs in water for 7 minutes.  Crack open the shell and cut the in halves.
  3. Toasted lentils: boil the lentils for 15 minutes.  Dry them and then toast the lentils in a  frying pan without any oil.
  4. Buckwheat and Quinoa: In a sauce pan boil them together for 8-10 minutes.
  5. Coconut and Lemon Dressing: In a small bowl, add olive oil, coconut milk, garlic, squeeze of lemon, and sea salt.
  6. In a large salad bowl add in the toasted lentils, buckwheat, quinoa, sweet onions, sprouts, sesame seeds, and cilantro and mix them together with lemon and coconut dressing.
  7. On a plate, add the salad, slices of squash and the hard boiled egg halves.  Sprinkle some sea salt, black pepper and some shredded dried coconut.

 

 

 

 

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