Warm Lentil and Acorn Squash Salad with Yogurt Vinaigrette

Name: Warm Lentil and Acorn Squash Salad with Yogurt Vinaigrette
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 1 large acorn squash, halved and seeded; 1 bay leaf; 591 milliliters green lentils; 2 teaspoons chopped fresh cilantro; 1 Tbsp chopped fresh mint; 1 medium clove garlic, smashed; 1 teaspoon minced garlic; 59 milliliters Greek yogurt; 6 servings Kosher salt and freshly cracked black pepper; 6 servings Kosher salt and freshly ground black pepper; 1 small lemon, sliced; 1 Tbsp lemon juice; 79 milliliters extra-virgin olive oil; 2 Tbsps extra-virgin olive oil; 4 Tbsps extra-virgin olive oil; 59 milliliters roughly chopped (1/8 inch) onion; 1 small onion, cut into 1/4-inch slices; 1 pinch Pinch red pepper flakes; 1 teaspoon sliced scallions; 1 Tbsp freshly chopped thyme; 3 Tbsps white wine vinegar

You can never have too many main course recipes, so give Warm Lentil and Acorn Squash Salad with Yogurt Vinaigrette a try. One portion of this dish contains around 21g of protein, 27g of fat, and a total of 549 calories. This recipe serves 6. Head to the store and pick up acorn squash, bay leaf, onion, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes roughly 1 hour. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

For the salad: Preheat the oven to 375 degrees F. Using a sharp knife, cut the squash halves into 1-inch cubes, leaving the skin intact.

Ingredients you will need

Squash

Equipment you will use

Knife

Oven

Add to a bowl and toss with 3 generous tablespoons of the olive oil, the thyme and season with salt and black pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Thyme

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Bowl

Transfer to a large baking sheet. Roast the squash until fork tender, 25 to 30 minutes.

Ingredients you will need

Squash

Equipment you will use

Baking Sheet

Remove from the oven and cool slightly.

Equipment you will use

Oven

Add 3 cups water, the lentils, onions, garlic, lemon slices, bay leaf, red pepper flakes and some black pepper to a medium saucepot. Set over high heat and bring to a boil. Reduce the heat to medium-low. Simmer until tender, 20 to 25 minutes. Season with salt.

Ingredients you will need

Red Pepper Flakes

Black Pepper

Bay Leaves

Lentils

Garlic

Onion

Lemon

Water

Salt

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Pot

Remove from the heat and drain. Discard the onions, lemons and bay leaf.

Ingredients you will need

Bay Leaves

Lemon

Onion

Put the lentils in a large glass mixing bowl, toss with a scant tablespoon olive oil and set aside.

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Olive Oil

Lentils

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Mixing Bowl

For the caramelized onions: Meanwhile, place a large saute pan over high heat and add 2 tablespoons olive oil. Once hot, add the sliced onions. Season with salt and pepper. Cook until starting to color, about 30 seconds. Reduce the heat to low. Caramelize, stirring occasionally, about 20 minutes; the onions should be tacky and deep golden brown.

Ingredients you will need

Onion

Salt And Pepper

Olive Oil

Equipment you will use

Frying Pan

Remove from the heat and keep warm.

For the yogurt vinaigrette: In a large glass mixing bowl, whisk the white wine vinegar, lemon juice, garlic, mint, cilantro and scallions together until incorporated.

Ingredients you will need

White Wine Vinegar

Lemon Juice

Vinaigrette

Green Onions

Cilantro

Garlic

Yogurt

Mint

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Mixing Bowl

Whisk

Drizzle in the olive oil and whisk until smooth, about a minute.

Ingredients you will need

Olive Oil

Equipment you will use

Whisk

Add the yogurt and continue whisking until creamy, an additional minute. Season with salt and pepper. Cover and refrigerate in an airtight container until ready for use, or up to 3 days.

Ingredients you will need

Salt And Pepper

Yogurt

Equipment you will use

Whisk

To serve: When the squash is cool enough to handle, transfer to bowl with the lentils.

Ingredients you will need

Lentils

Squash

Equipment you will use

Bowl

Drizzle in the yogurt vinaigrette and toss to coat completely. Spoon into a large serving dish and garnish with the caramelized onions.