Warm Roasted Squash, Cauliflower, Rice, & Lentil Salad

Name: Warm Roasted Squash, Cauliflower, Rice, & Lentil Salad
Ingredients: canola oil, for cooking; 1 small butternut squash; 2 cups (500 mL) cauliflower florets; 1/2 tsp (2 mL) curry powder; 1/2 cup (125 mL) brown and/or wild rice (or a blend); 1/2 cup (125 mL) green or french green lentils; 1 celery stalk, chopped; 1/4 cup (60 mL) finely chopped purple onion; 1/4 cup (60 mL) chopped Italian parsley; 1/4 cup (60 mL) canola oil; 2 Tbsp (30 mL) apple cider or rice vinegar; 1 tsp (5 mL) grainy mustard; 1 tsp (5 mL) honey; 1/2 cup (125 mL) crumbled goat cheese or feta; 1/2 cup (125 mL) walnuts, toasted and chopped

www.lentils.org

This is one of our favourite winter salads. Roasted vegetables combine with wholesome lentils and brown or wild rice, drizzled with a mouthwatering honey mustard dressing and topped with goat cheese...

Keywords

roasting
french green
whole green
gluten-free
vegetarian
home cook
english
rice
winter

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