Salad with French Green Lentils, Quinoa, Arugula and Roasted Butternut Squash
Author: 
Recipe type: salad
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 large butternut squash, 3-4#
  • ½ tsp. salt for the squash, plus salt to season lentils and quinoa
  • 1 cup French green lentils or black caviar lentils
  • 1 tsp. dried marjoram
  • 1 cup red quinoa
  • 1 large bay leaf
  • 4 Tbsp. extra-virgin olive oil, divided (2 Tbsp for the lentils/quinoa, 1 Tbsp. for roasting the butternut squash, 1 Tbsp. for the arugula)
  • 1 medium shallot, minced (about 1.5 oz)
  • about 4 Tbsp. lemon juice, divided (from 1.5 lemons)
  • 6 oz fresh, washed arugula
  • ⅓ cup almonds
  • a small amount of parmesan, grated (optional- leave it out to make it vegan)
Instructions
To roast the squash:
  1. Preheat oven to 400.
  2. Microwave the squash for 5-10 minutes to soften. If it is too big to fit in the microwave, cut it in half the short way first, carefully and using a cutting board and a sharp knife, then microwave each half separately.
  3. Cut softened squash in half, peel, cut into small cubes. This is the most time-consuming part of this recipe and takes about half an hour.
  4. In a bowl, mix squash cubes with olive oil and salt.
  5. Spread the squash cubes on one or two baking dishes.
  6. Roast for 30-40 minutes until soft.
For the quinoa, lentils, and arugula.
  1. Cook the lentils in ample water on the stove with salt, bay leaf, and marjoram or another green herb. Cook only until just cooked, about 20 minutes.
  2. Drain lentils.
  3. Cook quinoa with water in a rice cooker according to rice cooker directions, or on the stove for about 20 minutes.
  4. Combine quinoa and lentils. Add pepper and salt to taste.
  5. Mince shallot and add to quinoa/lentil mixture.
  6. Add 2 Tbsp. olive oil to mixture.
  7. Add 2 Tbsp. lemon juice.
  8. Dress the arugula with additional lemon juice, olive oil, and salt and pepper to taste.
For the almond and parmesan toppings:
  1. While the quinoa and lentils are cooking, pan-toast the almonds in a dry pan over medium heat for about two minutes, stirring constantly. Remove from heat when they are aromatic and starting to brown.
  2. Cool almonds and chop into slivers.
To assemble the salad:
  1. On dinner plates, arrange the butternut squash cubes around the outside of the plate.
  2. Mound the arugula in the center of the plate.
  3. Scoop quinoa/lentil mixture into a mound on top of the arugula (remember there will be leftovers, just add as much as you would like for each serving).
  4. Sprinkle toasted slivered almonds on top of the quinoa/lentil mixture.
  5. Grate parmesan over the top of the salad if desired.
Recipe by Fit and Fed at http://fitandfed.net/2014/02/15/salad-french-green-lentils-quinoa-arugula-roasted-butternut-squash/