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

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

Butternut Squash, Lentil & Kale Salad with Tahini Dressing Recipe

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:

…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!)

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Butternut Squash, Lentil & Kale Salad with Tahini Dressing

Butternut Squash, Lentil & Kale Salad with Tahini Dressing Recipe

  • 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

  1. Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Whisk together tahini, water, lemon juice, and remaining tablespoon of olive oil. Add salt and pepper to taste.
  5. 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.

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Vegetarian Recipes

CAULIFLOWER BOLOGNESE

“I want you to come watch the movie with us ON the couch, not be in the kitchen!”

I’ve been filling out this one-question-a-day journals for moms that I received for Christmas. It records a little thought or memory over the last year, and then starts again, so you can see how your answers change over a few years. One of the recent ones, prompted me to jot notes about what I am learning as a mom, and I found the question so general I was basically annoyed. I am a romantic, and also wildly pragmatic. In the span of a day I can tear up over the depths of love I feel for my kids, and also wish for them to have a mute button. We all have worlds within us; mothering pushing me into the corners of myself I am sometimes proud of or other corners ashamed of, but am I learning? Yes, every single day. Sometimes in the moment and other times after a particular season. But in 2021, my answer in the bullet journal was that I see my kids are wanting me to play with them. They aren’t registering all the service and shuttling and laundry and what it takes to pull off a week, they just want to play WITH me. It’s natural for me to move within lists and tasks and responsibilities and hustling, but playing is something I have to pay attention to. For them and for me. We usually do a family movie on Friday nights and my son (6.5), see quote above, pointed out that I don’t actually watch the movie, I tinker in the kitchen and he wants me in the couch cuddle. Flattered, and found out that I’d rather make granola than watch The Croods 🙂 So from annoyed, to passing on the question to fellow parents, what are you learning? Try not to be annoyed. Maybe circle back to it.

I published this recipe over on SKCC a few weeks ago and wanted it to live here. We’re trying to find more family-friendly vegetarian recipes (it’s easy for me to fill up on roasted veggies and big salads, not so much for the kids). This batch lasts us two meals – once with noodles, maybe half zoodles, and the second round on toast or english muffins with cheese melted on top, like a pizza sort of thing? It freezes well and is great to deliver to new parents.

CAULIFLOWER BOLOGNESE

Serves 6

Ingredients

2 Tbsp. of extra virgin olive oil
1 small yellow onion – roughly chopped
3 cloves of garlic
sea salt to taste
pepper to taste
1 head of cauliflower (about ¾ lb. or 12 oz. riced)
1/2 cup of raw walnuts pieces
1/2 tsp. of Italian seasoning
1/2 tsp. of fennel seeds – crushed
2 Tbsp. of tomato paste
2 Tbsp. of balsamic vinegar
1/2 cup of red wine (or broth of any sort, and double the vinegar to mimic the wine’s acidity)
28 oz. of canned, crushed tomatoes
1/2 cup of red lentils
red pepper flake to taste

For serving

12 oz. of pasta or choice, zoodles, etc.
parmesan
fresh, torn basil

Directions

In a large Dutch-oven or stockpot, heat the olive oil over medium low heat.

In a food processor, pulse the onion and garlic into smaller bits. Add them to the pot with a big pinch of salt and pepper. Sauté to soften, about 3 minutes.

Pulse up the cauliflower florets to get a rice-like texture. Add the riced-cauliflower to the pot and sauté to soften, about 5 minutes.

Pulse the walnuts in the processor and add those to the pot along with the Italian seasoning, fennel seed, another few generous pinches of salt and pepper, tomato paste and balsamic vinegar. Sauté until fragrant.

Add the red wine, cook about 3 minutes, then add the crushed tomatoes, ½ cup water, lentils, pinch of pepper flakes and stir to combine. Turn the heat to low, put the cover ajar and let it simmer gently for 30-35 minutes. Turn off the heat, taste for seasoning and adjust.

Cook your pasta or zoodles according to instructions. Top with cauli Bolognese, grated cheese, fresh basil and enjoy!

The Bolognese will keep in the fridge for a week and can be frozen for a few months.

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