NEW VIDEO!! made in partnership with Lentils! You are going to love this cozy, delicious Warm Lentil Salad!

I hope that you are still having a wonderful long weekend and getting to soak up lots of good time with your family!

We are trying to stay warm in this snap cold spell we are having. We have every fireplace roaring, the heat cranked and there is major baking going on. In fact the girls are baking “Unicorn Cakes” today (keep an eye on Insta-stories to see them!)

But we have to have balance in life, right!? So I made this delicious Warm Lentil salad to be healthy and keep us full and warm today!

Warm Lentil Salad from HeatherChristo.com

I love any reason to make a salad, and one that happens to be vegan and full of plant based protein is all the better for us!

This one is packed with delicious lentils, green onions, fresh herbs, toasted walnuts and dried cranberries and that before we even add the roasted delicata squash and roasted red onions and drizzle everything with a mustard maple vinaigrette that is out of this world!

It is the easiest dish to throw together, taking under 30 minutes and its so delicious! Have fun and stay warm today!

Warm Lentil Salad from HeatherChristo.com

Warm Lentil Salad with Roasted Delicata and Red Onions
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • Green Lentils:
  • 2 cups dry green lentils (rinsed)
  • 6 cups water
  • 2 cloves garlic
  • 2 bayleaf
  • 2 teaspoons salt
  • Roasted Vegetables:
  • 1 red onion, sliced into ¼" rounds
  • 1 delicata squash cut into ¼" rounds, seeds removed
  • 2 tablespoons olive oil
  • kosher salt
  • Mustard Maple Viniagrette:
  • 1 garlic clove, minced
  • 1 tablespoon maple syrup
  • 2 tablespoons grainy mustard
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • kosher salt
  • Salad:
  • ⅓ cup thinly sliced green onion
  • ⅓ cup minced curly parsley
  • ⅓ cup dried cranberries
  • ⅓ cup chopped toasted walnuts
  • ⅓ cup pomegranate seeds
Instructions
  1. Preheat the oven to 425 degrees. Place the squash and red onions on a sheet pan, drizzle with olive oil and sprinkle with kosher salt.
  2. In a saucepan, combine the water, lentils, garlic, bay leaf and salt and bring the lentils to a boil. Then turn the heat down to low, put a lid on the pot and simmer the lentils for 15-20 minutes until they are firm but tender. Drain off any extra liquids and add them to a large bowl.
  3. While the lentils are simmering, put the vegetables in the oven to roast for 15 minutes until golden brown.
  4. Make the Vinaigrette by whisking the garlic, mustard, syrup, vinegar and olive oil. Season to taste with kosher salt.
  5. Add the green onions, parsley, cranberries, toasted walnuts and half of the pomegranate seeds. Add half of the vinaigrette and gently fold together.
  6. Add the squash and onions to a serving platter and then spoon the lentils over the top of the squash and Onions. Drizzle the remaining vinaigrette over the top of the salad. Sprinkle with the remaining pomegranate seeds and serve warm. (Or it can be refrigerated and served cold.)
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Categorized: Recipe Index, Salad, Side dishes, Vegan, Vegetarian
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NEW VIDEO!! made in partnership with Lentils! You are going to love this cozy, delicious Warm Lentil Salad!

I hope that you are still having a wonderful long weekend and getting to soak up lots of good time with your family!

We are trying to stay warm in this snap cold spell we are having. We have every fireplace roaring, the heat cranked and there is major baking going on. In fact the girls are baking “Unicorn Cakes” today (keep an eye on Insta-stories to see them!)

But we have to have balance in life, right!? So I made this delicious Warm Lentil salad to be healthy and keep us full and warm today!

Warm Lentil Salad from HeatherChristo.com

I love any reason to make a salad, and one that happens to be vegan and full of plant based protein is all the better for us!

This one is packed with delicious lentils, green onions, fresh herbs, toasted walnuts and dried cranberries and that before we even add the roasted delicata squash and roasted red onions and drizzle everything with a mustard maple vinaigrette that is out of this world!

It is the easiest dish to throw together, taking under 30 minutes and its so delicious! Have fun and stay warm today!

Warm Lentil Salad from HeatherChristo.com

Warm Lentil Salad with Roasted Delicata and Red Onions
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • Green Lentils:
  • 2 cups dry green lentils (rinsed)
  • 6 cups water
  • 2 cloves garlic
  • 2 bayleaf
  • 2 teaspoons salt
  • Roasted Vegetables:
  • 1 red onion, sliced into ¼" rounds
  • 1 delicata squash cut into ¼" rounds, seeds removed
  • 2 tablespoons olive oil
  • kosher salt
  • Mustard Maple Viniagrette:
  • 1 garlic clove, minced
  • 1 tablespoon maple syrup
  • 2 tablespoons grainy mustard
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • kosher salt
  • Salad:
  • ⅓ cup thinly sliced green onion
  • ⅓ cup minced curly parsley
  • ⅓ cup dried cranberries
  • ⅓ cup chopped toasted walnuts
  • ⅓ cup pomegranate seeds
Instructions
  1. Preheat the oven to 425 degrees. Place the squash and red onions on a sheet pan, drizzle with olive oil and sprinkle with kosher salt.
  2. In a saucepan, combine the water, lentils, garlic, bay leaf and salt and bring the lentils to a boil. Then turn the heat down to low, put a lid on the pot and simmer the lentils for 15-20 minutes until they are firm but tender. Drain off any extra liquids and add them to a large bowl.
  3. While the lentils are simmering, put the vegetables in the oven to roast for 15 minutes until golden brown.
  4. Make the Vinaigrette by whisking the garlic, mustard, syrup, vinegar and olive oil. Season to taste with kosher salt.
  5. Add the green onions, parsley, cranberries, toasted walnuts and half of the pomegranate seeds. Add half of the vinaigrette and gently fold together.
  6. Add the squash and onions to a serving platter and then spoon the lentils over the top of the squash and Onions. Drizzle the remaining vinaigrette over the top of the salad. Sprinkle with the remaining pomegranate seeds and serve warm. (Or it can be refrigerated and served cold.)
Recipe by Heather Christo (http://heatherchristo.com)