This vibrant and nutritious Kale, Lentil, and Butternut Squash Salad is the perfect dish for a healthy and satisfying meal, any time of year. Packed with protein-rich lentils, sweet roasted butternut squash, and the earthy goodness of kale, this salad is a delicious and surprisingly easy-to-make option for lunch, dinner, or a hearty side dish. The combination of textures – crunchy kale, tender lentils, and soft squash – creates a delightful symphony in your mouth, while the flavorful dressing ties it all together beautifully. It’s a complete meal in itself, providing a balance of complex carbohydrates, healthy fats, and fiber to keep you feeling full and energized.
Forget limp lettuce salads! This recipe offers a robust and flavorful alternative, showcasing the versatility of seasonal vegetables. The warm spices in the dressing complement the natural sweetness of the butternut squash, creating a truly unique and unforgettable taste. Ready to experience the deliciousness? Let's dive into the step-by-step instructions to create your own bowl of this autumnal delight.
Tools Needed
- Saucepan
- Oven
- Mason Jars
Ingredients
- Lentils
- Water or Vegetable Broth: 2 cups
- Bay Leaf: 1
- Salt: pinch
- Butternut Squash
- Olive Oil
- Avocado
- Cilantro: 2 tablespoons
- Lime Juice: 2 tablespoons
- Extra Virgin Olive Oil
- White Pepper: pinch
- Plain Yogurt: 1/4 cup
- Kale
Step-by-Step Instructions
Step 1. Prepare the Lentils and Butternut Squash
- Wash lentils and place them in a saucepan. Add 2 cups of water or vegetable broth, a bay leaf, and a pinch of salt. Simmer for 20-25 minutes.
- Dice butternut squash into 1-2 inch pieces. Toss with olive oil.
- Roast butternut squash in the oven at 400 degrees for 20-25 minutes.
Step 2. Make the Avocado Cilantro Dressing
- Add avocado, 2 tablespoons of cilantro, 2 tablespoons of lime juice, extra virgin olive oil, a pinch of salt and pepper, and 1/4 cup of plain yogurt. Shake well.
Step 3. Combine Salad Ingredients
- Mix the dressing into the kale.
- Add cooked lentils and roasted butternut squash to the kale salad.
Read more: Easy Korean Cucumber Kimchi (Oi Sobagi) Recipe
Nutrition
- Calories: approximately 400-500
- Fat: 20-25g
- Carbs: 60-70g
- Protein: 15-20g
FAQs
1. Can I make this salad ahead of time?
Yes! The flavors actually improve after a few hours in the refrigerator. Just make sure to add the dressing right before serving to prevent the kale from wilting.
2. What kind of lentils should I use?
Brown or green lentils work best in this recipe because they hold their shape well after cooking. Avoid red lentils, as they tend to become mushy.
3. Can I substitute the butternut squash?
Yes! Sweet potatoes, roasted Brussels sprouts, or even roasted chickpeas would make delicious substitutions.
This Hearty Kale, Lentil & Butternut Squash Salad is a delicious and nutritious meal that’s perfect for any occasion. Enjoy the satisfying blend of textures and flavors, and feel free to experiment with different additions to customize it to your liking. Now go forth and enjoy this healthy and flavorful creation!