Fall Lentil Salad with Butternut Squash - Real Food Whole Life
This fall lentil salad is easy to make with brown or green lentils, simply roasted butternut squash, and an addictive homemade maple dressing.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at realfoodwholelife.com.
Ingredients
- 2 cups dry brown lentils, rinsed and picked through
- 1 Tablespoon olive oil
- ¼ teaspoon kosher salt
- 4 cups butternut squash, diced
- 2 cups microgreens or baby sprouts
- ¼ cup roasted pumpkin seeds
- ¼ cup red wine vinegar
- 1 clove garlic, minced
- 1 Tablespoon pure maple syrup
- 1 teaspoon dijon mustard
- ½ teaspoon salt
- ⅓ cup extra virgin olive oil
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