Sesame Delicata Squash Kale Salad

• Vegan
• Gluten free

• Produce

  • 1/3 cup Black lentils, dried
  • 1 Delicata squash (3/4 lb
  • 2 cups Kale
  • 4 Scallions

• Condiments

  • 2 tsp Brown rice syrup
  • 1 tsp Sambal oelek or sriracha
  • 2 tsp Soy sauce

• Baking & Spices

  • 2 tbsp Avocado oil
  • 2 tsp Sesame seeds

• Oils & Vinegars

  • 2 tsp Rice vinegar
  • 2 tsp Sesame oil

Found on naturallyella.com

Description

Directions

• Preheat oven to 400˚F. Remove the ends from the delicata squash, cut in half down the length and remove the seeds. Cut the delicata squash into ¼” slices. Toss with diced scallions, sesame oil, and sesame seeds. Roast until tender and scallions are browning, 25 minutes.
• In a small pot, combine lentils with 2/3 cup water. Bring to a boil, reduce to a simmer, cover, and let cook until tender, 25 to 30 minutes. Check at the 20 minute mark and add more water as needed. Drain any excess water
• Combine dressing ingredients in a small container with a lid. Shake until well combined. Pour half over the kale and allow to sit while the squash and lentils are cooking.
• Add the cooked squash and lentils to the kale along with the remaining half of the dressing. Toss until everything is combined.

Nutrition