Lentil Salad with Mushrooms and Apples | Recipe Cart

Ingredients

• Kosher salt
• freshly ground black pepper
• 2 cups red lentils or orange dal
• 1 cup butternut squash, peeled, seeded and cut into 1/2-inch dice
• 1/2 cup extra-virgin olive oil
• 8 fresh sage leaves, chopped
• 8 ounces oyster mushrooms, broken into pieces
• 1/2 cup walnuts, chopped
• 2 tablespoons Dijon mustard
• 2 tablespoons white wine vinegar
• 1/2 cup fresh parsley leaves, chopped
• 8 radishes, thinly sliced
• 1 apple (unpeeled), cut into 3/4-inch dice