Warm Lentil Salad with Roasted Butternut Squash and Green Beans
Warm Lentil Salad with Roasted Butternut Squash and Green Beans is a complete and hearty meal. I love the combination of the zing of the lemon with the fresh herbs.
By Chef Laura Bonicelli
Prep Time
10 min
Cook Time
2 hr 35 min
Total Time
2 hr 45 min
Servings
4 servings
Ingredients
- 1 large butternut squash (peeled, seeded, and cut into 1-inch cubes)
- 2 red onions (cut into 1/2-inch wedges)
- 1/2 cupsage leaves
- 2 tablespoonsextra-virgin olive oil
- 1 teaspoonKosher salt
- 1/2 teaspoonfreshly ground black pepper
- 3/4 cupbrown lentils
- 3 teaspoonslemon zest
- 1/4 cupfresh lemon juice
- 2 clovesgarlic -- minced
- 3 tablespoonsextra-virgin olive oil
- 1/4 cuproughly chopped Italian parsley leaves
- 1/4 cuproughly chopped mint leaves
- 1/2 cuproughly chopped tarragon leaves (basil may be substituted)
- 3/4 cupblanched green beans -- trimmed and cut into 1 1/2-inch lengths
- 4 ouncescrumbled feta or blue cheese
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Preheat oven to 450º F.
- 2
In a large bowl, toss the squash with the onions, sage, olive oil, salt, and pepper. Transfer to a rimmed baking sheet and roast until the vegetables are tender and browning, 30 to .
- 3
While the vegetables are roasting, bring a 4-quart saucepan of water to a boil. Add the lentils; reduce the heat and simmer, uncovered, until the lentils are just tender. The cooking time will vary depending on the type of lentil you use. Start checking them at . Drain and put into a large bowl.
- 4
Add the lemon zest, lemon juice, garlic, 3 tablespoons of olive oil, and the herbs to the lentils. Toss to combine.
- 5
Stir the roasted vegetables (squash, onions, and sage) and the blanched green beans into the lentils. Taste and season with salt if necessary.
- 6
Plate the lentils and sprinkle with the cheese.