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Acorn-Squash-Chips-and-Lentil-Salad

Acorn Squash and Lentil Salad

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
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Servings

2 Servings

Ingredients

  • 1/2 acorn squash and acorn squash seeds
  • 1 cup green lentils
  • 2 bunches arugula
  • 1 ounce cheese of choice
  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon mustard
  • 1/2 teaspoon honey
  • Salt and pepper to taste

Instructions

  • Salad:
  • Preheat oven to 350.
  • Cut squash and remove seeds.  
  • Wash the seeds, strain and place on a baking pan with 1 teaspoon oil or butter and a little salt. Roast for about 10 minutes. Allow to cool.
  • Bring up temperature of the oven to 400.  
  • Slice squash thin and mix with just enough oil to coat, then add a sprinkling of salt.  Place on parchment paper on baking sheet, don't overlap.  Roast for about 20 minutes, turning pieces over half way through.  Remove from heat.
  • Meanwhile, bring 1 cup of lentils and 2 1/2 cups water to a boil then simmer for 20-25 minutes until soft, but not mushy.  (I prefer the green French lentils for salads.)  Drain and mix with some salt to taste and set aside to cool.
  • Dressing:
  • Mix all ingredients in a jar or whisk in bowl.
  • When ready to serve, lay lettuce on plate, top with lentils, then the dressing then the squash chips and seeds and a sprinkling of cheese. Enjoy.