Butternut Squash, Lentil & Kale Salad with Tahini Dressing
§ Prep Time: 20 minutes
§ Cook Time: 30 minutes
§ Total Time: 50 minutes
§ Yield: 4 servings
Ingredients
§ 1
small butternut squash, peeled, seeded, and cut into 1-inch cubes
§ 3
tbsp. olive oil, divided
§ salt
+ pepper to taste
§ 1
small bunch kale, tough stems removed and leaves torn into bite-sized pieces
§ 1/3
c. tahini
§ 1/3
c. water
§ 2
tbsp. fresh lemon juice
§ 1
c. cooked lentils
§ 1
c. pita chips
Instructions
1.
Preheat oven to 425 degrees. Line a rimmed baking sheet with
parchment paper.
2.
In a large bowl, toss butternut squash with 1 tablespoon of
olive oil, salt and pepper. Transfer to baking sheet and roast about 30
minutes, stirring halfway through cooking time.
3.
While squash is baking, place kale in large bowl. Drizzle with
one tablespoon of olive oil and season with salt and pepper. Using your hands,
massage kale leaves until it softens and wilts, about 3-5 minutes. (Kale will
taste mild when it’s done.) Set aside.
4.
Whisk together tahini, water, lemon juice, and remaining
tablespoon of olive oil. Add salt and pepper to taste.
5.
Divide kale, butternut squash, lentils, and pita chips into
servings bowls or plates and serve with tahini dressing.
Source https://ohmyveggies.com
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