Warm Lentil Salad With Balsamic Roast Squash Recipe

Ingredients

• Salt to taste
• 1 tablespoon balsamic vinegar (2 tablespoons if using acorn squash)
• 1 tablespoon extra virgin olive oil
• 1 cup black lentils (also known as beluga lentils), green Le Puy lentils, or a mixture, rinsed
• 1 teaspoon minced ginger
• 1 teaspoon turmeric
• 1/2 onion (intact)
• 1 quart water
• 1 tablespoon sherry vinegar or red wine vinegar
• 1 teaspoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon cumin seeds, ground
• Salt and freshly ground pepper to taste
• 3 tablespoons extra virgin olive oil
• 1 tablespoon walnut oil
• 1/4 cup chopped or slivered flat leaf parsley