Autumnal Lentil Salad with Squash, Beetroot and Apple Mustard Dressing
A autumnal lentil salad with roasted squash, beetroot and walnuts. The apple mustard dressing soaks into the lentils and vegetables as it rests, so the salad tastes even better the next day and keeps for three to four days in the refrigerator.
By yumbelo · 4 servings · 45 minutes
Ingredients
- 800 g Hokkaido squash, cut into wedges
- 3 tbsp Olive oil
- 200 g Beluga lentils, dried
- 400 g Beetroot, precooked
- 40 g Walnuts, roughly chopped
- 1 pc Apple, finely diced
- 1 pc Red onion, finely diced
- 100 g Lamb's lettuce
- 3 tbsp Apple cider vinegar
- 2 tsp Dijon mustard
- 1 tbsp Maple syrup
- 1 bunch Thyme, fresh
- Salt, to taste
- Pepper, to taste
Method
- Preheat the oven to 200 °C conventional heat. Spread the squash on a baking sheet with 1 tbsp olive oil, salt and pepper and roast for 25 minutes until soft and lightly browned.
- Cook the beluga lentils in plenty of unsalted water for 20 to 25 minutes until al dente, then drain and let them dry.
- Toast the walnuts briefly in a dry pan until fragrant, then set aside.
- For the dressing, whisk together the apple cider vinegar, mustard, maple syrup, 2 tbsp olive oil, salt and pepper vigorously in a large bowl.
- Stir the onion and apple into the dressing. Add the still warm lentils so they absorb the dressing, and let them steep for 10 minutes.
- Cut the beetroot into cubes and fold it into the lentils along with the squash. Pick the thyme leaves off the stems and fold them in as well.
- Wash the lamb's lettuce and spin it dry. Shortly before serving, toss it with the walnuts into the salad.
- Fill the salad into storage containers, keep it in the refrigerator and serve cold or briefly warmed up if desired.