Vegetarian Recipes

Recipe | Butternut Squash, Lentil & Kale Salad with Tahini Dressing

https://ohmyveggies.com/lentil-kale-salad/

Butternut Squash, Lentil & Kale Salad with Tahini Dressing

On Friday, the weather was beautiful and the sun was shining and I felt excited and hopeful that spring was almost here. I even tweeted this:

I know it’s mid-February, but it looks like spring outside. Hooray for sun!

— Oh My Veggies (@ohmyveggies) February 15, 2013

…and then about 20 minutes later, I got a winter weather alert on my phone. And, indeed, we got about an inch of snow on Saturday. I think Chris and I are now true North Carolinians because, when looking out the window at the (pitiful!) accumulation of snow, we decided it was best to stay off the roads and hunker down for the day. How soon I’ve forgotten the days of schlepping around campus at the University of Wisconsin in blizzard conditions or being unable to open the balcony door in our apartment because several feet of snow had sealed it shut.

This Butternut Squash, Lentil & Kale Salad was supposed to be my farewell to winter post. I was going to vow to you that you wouldn’t see another kale or winter squash recipe on my blog until next fall rolls around. But after this weekend, I’m thinking it’s more fitting to call this my winter’s last hurrah post. Because as much as I want to believe that spring is almost here, it seems that Mother Nature has other ideas. (I’m not complaining either–as happy I was for the beautiful weather on Friday, it was nice getting a little snow for a change!)

Butternut Squash, Lentil & Kale Salad with Tahini Dressing

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4 servings

Ingredients

1 small butternut squash, peeled, seeded, and cut into 1-inch cubes
3 tbsp. olive oil, divided
salt + pepper to taste
1 small bunch kale, tough stems removed and leaves torn into bite-sized pieces
1/3 c. tahini
1/3 c. water
2 tbsp. fresh lemon juice
1 c. cooked lentils
1 c. pita chips

Instructions

Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper.
In a large bowl, toss butternut squash with 1 tablespoon of olive oil, salt and pepper. Transfer to baking sheet and roast about 30 minutes, stirring halfway through cooking time.
While squash is baking, place kale in large bowl. Drizzle with one tablespoon of olive oil and season with salt and pepper. Using your hands, massage kale leaves until it softens and wilts, about 3-5 minutes. (Kale will taste mild when it’s done.) Set aside.
Whisk together tahini, water, lemon juice, and remaining tablespoon of olive oil. Add salt and pepper to taste.
Divide kale, butternut squash, lentils, and pita chips into servings bowls or plates and serve with tahini dressing.

Notes

You can use store bought pita chips in this salad or make your own with fresh pita bread. Cut the bread into small pieces and bake them for 10-15 minutes at 350 degrees, or until crispy, stirring halfway through baking time.

About Kiersten

Kiersten is the founder and editor of Oh My Veggies.

Vegetarian Recipes

Lemon Ricotta Pasta

Here’s a quickie recipe for those nights when you just need something fast and delicious. This Lemon Ricotta Pasta is super fast, light, and fresh, which makes it perfect for an easy weeknight dinner during the summer. The bright lemon flavor perfectly compliments the light and creamy ricotta, and the little pops of sweetness from the peas make every bite a little more interesting. Simple, fresh, and easy.

Originally posted 3-4-2011, updated 6-8-2022.

Do I Have to Use Fresh Lemon?

This is one of those recipes where you really do want to use a fresh lemon instead of bottled juice. The zest from the lemon adds a ton of bright, summery lemon flavor to the pasta without making the sauce too sour. We add just a little of the juice to balance the creaminess of the ricotta, but the zest is where you’re getting all that gorgeous sunny lemon flavor!

Not All Ricotta is Created Equal

I find there is quite a bit of variation in the quality of ricotta from brand to brand. Some are smooth, mild, and sweet like fresh milk, while others are bland and grainy. My preferred brand is Galbani, but they didn’t have any at the store when I went, so I got the generic Kroger brand. It was definitely a bit grainy, but the pasta was still quite delicious despite that!

Also, make sure to get whole milk ricotta. Low-fat ricotta just doesn’t hit the same in this recipe.

What Else Can I Add?

This simple pasta is a great jumping-off point for making a more elaborate pasta, if that’s what you’re in the mood for. Try adding some sliced chicken breast, fresh basil, or fresh spinach. Garlic butter shrimp would also go great with this pasta!

What to Serve with Lemon Ricotta Pasta

This pasta is so light and fresh that I suggest keeping any side dishes really simple, light, and fresh as well. I would go with a super simple side salad, or maybe some roasted asparagus and tomatoes.

Lemon Ricotta Pasta

Lemon Ricotta Pasta is light, fresh, and quick to prepare, making it the perfect pasta for weeknight dinners in the summer.

Course Dinner, Lunch

Cuisine American

Total Cost $4.27 recipe / $1.07 serving

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings

Calories 400kcal

Author Beth – Budget Bytes

Ingredients

1 lemon $0.89
8 oz. pasta* $0.67
1 cup frozen peas $0.50
1 clove garlic, minced $0.08
1 Tbsp butter $0.11
1 cup whole milk ricotta $1.60
1/4 cup grated Parmesan $0.36
1/4 tsp salt (or to taste) $0.02
1/4 tsp freshly cracked black pepper (or to taste) $0.02
1 pinch crushed red pepper (or to taste) $0.02

Instructions

Zest and juice the lemon. You’ll need about ½ tsp zest and 1 Tbsp lemon juice.
Cook the pasta according to the package directions (boil for 7-10 minutes, or until tender). Before draining, reserve about 1 cup of the starchy water from the pot.
Place the frozen peas in the colander before draining the pasta so the pasta will thaw the peas as it drains.
Add the butter and minced garlic to a large skillet and sauté over medium heat for 1-2 minutes, or just until the garlic is fragrant.
Add the drained pasta and peas, and about ½ cup of the starchy pasta cooking water to the skillet with the butter and garlic. Stir to combine, then turn off the heat.
Add the ricotta, Parmesan, 1 tablespoon lemon juice, and ½ teaspoon lemon zest to the skillet. Stir until everything is well combined, the residual heat from the skillet and pasta have warmed the ricotta, and the ricotta has formed a creamy sauce. Add more of the warm reserved pasta water if needed.
Season the pasta with salt, pepper, and crushed red pepper to taste. Serve warm.

Notes

*Use any short shape pasta.

Nutrition

How to Make Lemon Ricotta Pasta – Step By Step Photos

Zest and juice one lemon. You’ll need about ½ tsp of zest and 1 Tbsp juice.

Cook 8oz. pasta according to the package directions (boil for 7-10 minutes, or until tender). Reserve about 1 cup of the starchy pasta water before draining.

Add 1 cup of frozen peas to a colander, then pour the boiled pasta over top to thaw the peas as you drain the pasta.

Add 1 Tbsp butter and 1 clove garlic to a large skillet. Sauté over medium heat for 1-2 minutes, or just until the garlic becomes very fragrant.

Add the still-hot pasta and peas to the skillet along with about ½ cup of the hot reserved pasta water. Stir to combine, then turn off the heat.

Add 1 cup whole milk ricotta, ¼ cup grated Parmesan, 1 Tbsp lemon juice, and ½ tsp lemon zest to the pasta. Stir until the ingredients are combined, the residual heat from the pasta and skillet have warmed the ricotta, and the ricotta has turned into a creamy sauce.