Curried Autumn Salad with Butternut Squash and Lentils - Healthy World Cuisine

Curried Autumn Salad with Butternut Squash and Lentils - Healthy World Cuisine

www.hwcmagazine.com

Enjoy this warm Curried Autumn Salad with roasted butternut squash, lentils, & creamy tahini maple dressing. Vegan, gluten-free and easy!

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Ingredients

  • 3 cups butternut squash (fresh, seeds removed, peeled and chopped into 1 inch cubes)
  • 2 cups cauliflower (fresh, cut into bite sized pieces)
  • 2 tablespoons olive oil
  • 1 teaspoon curry powder (mild Indian curry, dry, ground )
  • 1 teaspoon ginger powder (dried ground (reserve 1 teaspoon for the tahini maple dressing))
  • 1/2 teaspoon garlic powder
  • salt
  • pepper
  • 1 cup lentils (green )
  • 2 whole bay leaves
  • 2 1/2 - 3 cups water (to cook the lentils)
  • 1/3 cup tahini paste
  • 2 tablespoons lemon juice (or juice from 1 lemon)
  • 1 teaspoon curry powder (dried ground)
  • 1 teaspoon ginger (dried ground)
  • 1/2 teaspoon garlic powder (dried ground)
  • 1 tablespoon maple syrup
  • 4 to 5 cups spinach (fresh or massaged kale, greens of choice.)
  • 3/4 cups pecans (toasted in a pan with 1 tablespoon on maple syrup and salt to taste)
  • goji berries (or dried cranberries (optional))

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