Autumn Lentil Salad with Maple Mustard Dressing | Real Food Whole Life Print
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Autumn Lentil Salad with Maple Mustard Dressing

  • Yield: 2-3 as a main dish; 4-6 as a side 1x

Description

Autumn Lentil Salad with Maple Mustard Dressing packs so much flavor and texture into every bite, yet is surprisingly simple to make. It can be prepared ahead, too, making it perfect for a busy weeknight or a stunning addition to your holiday table.


Scale

Ingredients

For the Salad

1 cup beluga lentils, rinsed and drained (or substitute green lentils)

1 medium delicata squash

¼ cup pepitas (pumpkin seeds)

1 4-oz box OrganicGirl Pepper Greens

For the Maple Mustard Dressing

¼ cup red wine vinegar

1 garlic clove, minced

1 tablespoon pure maple syrup

1 teaspoon dijon mustard

¼ teaspoon salt

⅓ cup extra virgin olive oil


Instructions

  1. Preheat the oven to 400 degrees.
  2. Add the lentils to a medium saucepan and cover with at least two inches of water. Cover, bring to a boil, then reduce to low and simmer for 15-25 minutes, or until the lentils are just tender but not mushy. Cooking times vary depending on the type of lentils used, so start testing at 15 minutes. Drain and set aside.
  3. Meanwhile, slice the delicata squash in half lengthwise and remove the seeds. Slice each half into 1-inch slices (you should end up with half-moon shaped pieces).
  4. Place the sliced squash on a baking sheet, drizzle with 1 tablespoon olive oil, and sprinkle with ¼ teaspoon salt. Place in the oven and roast for 20-25 minutes, flipping halfway through, or until the squash is golden brown on each side and cooked through.
  5. At the same time, place the pumpkin seeds on a baking pan or pie dish and toast in the oven for 10 minutes, or until lightly toasted and brown. Keep a close eye on the seeds, as they can burn easily.
  6. Meanwhile, make the dressing by whisking the vinegar, garlic, maple syrup, mustard, and salt in a medium bowl. Drizzle in the olive oil and whisk until the dressing is smooth and creamy.
  7. Combine the warm, drained lentils with the dressing in a large bowl, tossing to combine. Let sit for 5 minutes for the dressing to absorb.
  8. When ready to serve, toss the dressed lentils with the roasted squash, pumpkin seeds, and greens. Serve immediately.

Notes

I used black beluga lentils in this salad because it makes for a beautiful presentation, but if you can’t find them French green or even brown lentils will work here.

If you can’t find OrganicGirl Pepper Greens, a hearty baby greens mix such as baby kale or arugula would work in its place.

Add goat cheese or feta for a salty, creamy addition.

If you’re feeding a resistant eater, pull aside a portion of the cooked lentils prior to tossing with the dressing. Serve the lentils with a little salt, along with roasted squash, pumpkin seeds, and a few greens separately on a plate.

Make-Ahead Notes

The lentils, dressing, pumpkin seeds, and squash can be made up to three days ahead.

Store the lentils and dressing tossed together in the fridge in a tightly sealed container, the squash in the fridge in a tightly sealed container, and the pumpkin seeds in a tightly sealed container in the pantry.

To serve, bring the lentils to room temperature, then toss with the dressing, pumpkin seeds, squash, and greens. Taste and add additional salt as necessary.