Orange foods is the recipe redux topic this month and I could not love it more. This is my favorite time of year! Love the beautiful leaves on the trees, the perfect weather, and the amazing fall produce. I’ve been waiting to make a butternut squash salad, so here you have it.
I’m a pretty simple eater but I’m big on flavor, so this dish is flavorful and…simple. Of course you can always jazz it up anyway you like. The recipe is adapted from an Ina Garten recipe where she uses arugula instead of lentils and tosses in some dried cranberries and Parmesan cheese. I wanted my salad to be a bit heartier and dairy free. Here’s my take:
Peel and cut your butternut squash into chunks. Toss with olive oil, maple syrup, salt and pepper.
Place onto baking sheet and roast at 400 for 15-20 minutes.
While the squash is roasting, make the warm dressing with apple cider, vinegar, shallots and mustard.
Combine squash and lentils in a serving dish, sprinkle with walnuts and toss with dressing
Voila. The perfect lunch.