Fall Lentil and Squash Salad

I just know you’re going to love this lentil and squash salad! Comfort food season has begun, but who says hearty food can’t be healthy?

My love affair with fall has something to do with the gorgeous weather and slower pace of life. And the transition from summer to chilly weather gives me a reason to buy new sweaters and boots. And let’s not forget, the FOOD.

There is something about the food this time of year that feels both sophisticated, yet comforting; refreshing, but hearty. And this salad is no exception. Roasting fall veggies with garlic and herbs builds so much flavor, it is so easy and satisfying to build a meal around these ingredients. I mean, c’mon I am certain that everyone has eaten their share of meat this time of year, and we sure as hell are familiar with the taste of turkey in November, so I challenge you to have some meatless meals during the 2015 holidays.

And I am here to make that transition easier. If you have a knife, an oven, and are capable of buying groceries you can make this meal in the time it would have taken to decide what brand and size turkey to buy 😉

Fall Lentil and Squash Salad

1 c uncooked French or Italian lentils (Beluga variety are nice)

2 small delicata squash (or other winter squash), halved lengthwise and seeds removed

A few sprigs thyme

1 head broccoli cut into small florets or 12 oz. brussel sprouts, halved

4 large cloves garlic, crushed

3 tbsp dried cranberries (fruit-juice sweetened)

3 tbsp pepitas

3 tbsp roasted almond oil, or another nut oil, plus more for roasting the veggies

1 tbsp maple syrup

1 tbsp balsamic vinegar

2 tbsp fresh lemon juice

2 tsp chopped fresh thyme

Toss the cut squash with oil, thyme sprigs, salt, and pepper and spread on a foil lined baking sheet. Roast at 375 for 30-40 minutes or until tender.   Meanwhile, toss broccoli or Brussels with oil, garlic, salt and pepper, and roast for 20 minutes or until tender.While the veggies are roasting, cook the lentils in simmering water for 20-25 minutes, or until tender. Drain and toss with a bit of olive oil and sea salt. Set aside. Allow the veggies to cool slightly, discard the thyme and garlic, then toss with lentils, pepitas, cranberries, and dressing. Serve immediately.

Dressing: combine oil (I like almond or walnut), maple syrup, vinegar, lemon juice and thyme in a mason jar and shake to emulsify. Store any extra in the refrigerator and shake again before using.