That last post was a little intense (at least from the writing side of things), so I’m going to keep this one short and sweet.
As the holiday gatherings are upon us, I’d like to share the final squash recipe that I contributed to the fall/winter issue of Divya Yadava Magazine last month. This lentil + balsamic onion + squash salad is a great recipe for serving at a dinner table. It’s satisfying enough as a main for vegetarians, and makes a great side dish for a juicy roast – I like chicken.
If you live in a part of the world that’s currently in winter mode, squash is one of the few local ingredients that may still be available. Since the salad can be made with almost any squash variety, or even a mix, it brings the perfect opportunity to experiment with that beautiful squash you’ve been curious about. The squash appears in tasty roasted chunks here, so you can really get to know and appreciate the unique characteristics of the variety you’re using.
As part of my squash contribution to the magazine, I did a little summary of the common squash varieties and shared some tasting notes and ideas for ways to use them. If you haven’t checked it out yet, the notes can be found on page 25 in the magazine. Also, here’s the recipe for roasting the squash. Enjoy!
- 1/2 cup dried French lentils
- 1 bay leaf
- 1 tsp. salt
- 4 medium onions
- 2 Tbsp. olive oil
- 1 Tbsp. balsamic vinegar
- 1/4 tsp. salt
- 1 cup roasted squash, cut into bite sized pieces
- 1 cup arugula
- 1/4 cup chopped pecans, lightly toasted
- 1/4 cup dried cranberries
- freshly ground black pepper, more salt and olive oil, to taste
- In a small pot, cover lentils with water by about an inch, and add the bay leaf and salt.
- Bring to a boil over medium-high heat, then lower heat to medium-low and cook for about 20-30 minutes, until lentils are soft.
- While the lentils are cooking, slice the onions. In a large skillet, heat olive oil over low-medium heat. A
- Add salt and balsamic vinegar to the onions, and cook for a few more minutes, until onions are lightly caramelized but still hold their shape. Set aside to cool.dd sliced onions and sauté for about 10 minutes, tossing occasionally.
- Once lentils are ready, drain the water and set them aside to cool.
- To assemble the salad, lightly coat the arugula in a few drops of olive oil and a pinch of salt. Arrange it on the serving dish.
- Place the lentils on top, followed by balsamic onions, chopped squash, pecans, and cranberries.
- Season with salt, pepper, and more olive oil, to taste.