Ingredients
Scale
For the pumpkin
- 1 small red kuri squash (or any pumpkin of your choice)
- 1 tbsp maple syrup
- 1 tbsp balsamic vinegar
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- 1 tsp thyme
- salt, pepper
For the salad
- 1/2 cup of beluga lentils
- 1 red onion
- 5 cups of mixed greens
- 1/4 cup of toasted pine nuts
For the dressing
- 1/4 cup of cashews, preferably soaked
- 1 tbsp mustard
- 2 tbsp maple syrup
- 1 tsp white miso
- 1 tbsp balsamic vinegar
- 1 lemon, juice
- salt, pepper
Instructions
- Cut squash into small, bite-size pieces, then add to a large bowl with maple syrup, balsamic vinegar, garlic powder, smoked paprika and thyme. Season with salt and pepper, then toss to coat evenly.
- Arrange squash on a baking tray in a single layer. Bake at 200°C/400ºF for 25-30 minutes.
- Meanwhile cook lentils for 15-20 minutes, until tender but not falling apart. Drain and let it cool a bit.
- Slice onion thinly, then add to a bowl with lentils, mixed greens and toasted pine nuts.
- For the dressing add cashews, mustard, maple syrup, miso, vinegar and lemon juice to a blender, and blend until smooth. Season with salt and pepper if needed.
- To assemble add warm squash cubes to the lentils and mixed greens, and mix well. Drizzle dressing over the salad. Serve immediately warm or at room temperature. Enjoy!
- Cook Time: 40 mins
- Category: Salad
- Cuisine: Vegan