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Autumn Lentil Salad

Autumn Lentil Salad is a home-style recipe made with Vegetable Cooking Spray, Butternut Squash Peeled And Cut Into In Cubes, Curry Powder, Dried Lentils, Bay Leaves, and Large Red Onion. Serves 4.

Ingrédients

• Vegetable Cooking Spray
• 4 cup
• 3/4 tsp
• 1 1/4 cup
• 2
• 1
• 15
• 1/2 cup
• 1/4 cup
• 1/2 cup
• 2 tbsp
• 2 tsp
• 1/2 tsp
• 1/4 tsp
• 5 cup
• 1/4 cup

Méthode (aperçu)

1. 1

   Add squash, sprinkle with curry powder and toss to coat.

2. 2

   Arrange in a single layer on the baking sheet and roast for 25 minutes, turning squash once with a spatula.

3. 3

   Meanwhile, cook lentils and bay leaves in enough boiling salted water to cover in a large saucepan over medium heat for 20 minutes, or until tender; add red onion for the last 2 minutes of cooking.

4. 4

   Drain in a colander.

5. 5

   Discard bay leaves.

6. 6

   While squash and lentils are cooking, thoroughly wash the spinach and spin dry.

7. 7

   Whisk together apricots, chicken broth, parsley, vinegar, canola oil, salt and pepper in a large bowl.

8. 8

   Add lentils and squash and stir to combine well.

9. 9

   Serve warm over spinach; garnish with almonds.

10. 10

    For a heartier dish, add finely shredded smoked chicken breast.