Delicata Squash Salad
with lentils and tarragon vinaigrette

Name: Delicata Squash Salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 clove Garlic, minced; 1/2 Tbsp Tarragon, fresh (sub fresh thyme), chopped; 3 Tbsp Vinegar, red or white wine; 2 tsp Mustard, Dijon; 2 tsp Honey; 3 Tbsp Oil, cooking; 1/2 Onions, red, sliced; 1/2 cup Pecan halves, roughly chopped; 1 1/2 lbs Squash, delicata (sub acorn squash), sliced; 1 Tbsp Oil, olive; 2 cups Lentils, French or green and cooked (look for vacuum-packed in the refrigerated section; otherwise canned), rinsed and drained; 5 oz Kale, baby (sub large kale leaves, thinly sliced)

Active: 25 min Total: 35 min

Original GF Paleo Vegetarian

If you've never had delicata squash, you're in for a real treat. This winter squash has a sweet, nutty flavor and is one of the best for weeknight dinners because you don't have to peel it. Served on a salad with crisp roasted pecans and protein-rich lentils, it's a great combination for cooler weather.

Proteins

Beans, lentils

Cuisines

American

Ingredients

Metric

Servings:

Tarragon Vinaigrette:

Garlic - 1 clove , minced
Tarragon, fresh (sub fresh thyme) - 1/2 Tbsp , chopped
Vinegar, red or white wine - 3 Tbsp
Mustard, Dijon - 2 tsp
Honey - 2 tsp
Oil, cooking - 3 Tbsp

Roasted Delicata Squash Salad:

Onions, red - 1/2 , sliced
Pecan halves - 1/2 cup , roughly chopped
Squash, delicata (sub acorn squash) - 1 1/2 lbs , sliced
Oil, olive - 1 Tbsp
Lentils, French or green and cooked (look for vacuum-packed in the refrigerated section; otherwise canned) - 2 cups , rinsed and drained
Kale, baby (sub large kale leaves, thinly sliced) - 5 oz

Prep

Onions / Pecans - Prep as directed. (Can be done up to 5 days ahead)
Squash - Rinse and dry squash. Slice in half lengthwise and scoop out seeds with a spoon. Cut into 1” (1.25 cm) slices. (Can be done up to 3 days ahead)
Vinaigrette - Chop garlic and tarragon. Combine with vinegar, mustard, honey and cooking oil. Season with some salt and pepper. (Can be done up to 3 days ahead)
Lentils - Rinse and drain.

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Make

Heat oven to 425F / 218C degrees.
Line sheet pan with foil and brush with some cooking oil. Toss squash slices, onions and pecans with cooking oil and sprinkle with some salt and pepper. Spread on the pan and roast, stirring halfway through, until tender, ~25 minutes.
When squash is done cooking, allow to cool slightly and then toss with lentils and greens. Top with dressing and enjoy!

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