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