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Prepare Spiced Cashews

  • Spiced Cashews, see related recipe 30 ml

Prepare Yogurt and Honey Dijon Dressing

  • Yogurt and Honey Dijon Dressing, see related recipe 30 ml

Prepare the Salad

  • Sesame seeds, toasted 1 ml
  • Chives, chopped 15 ml
  • Seasoned Butternut Squash, see related recipe 125 ml
  • Salt, to taste 1 pinch
  • Garlic, thin sliced, fried until crispy 1 ml
  • Spiced Cashews, see related recipe
  • Lentils, mixed, black, green, and pink, cooked 125 ml
  • Yogurt and Honey Dijon Dressing, see related recipe
  1. Prepare Seasoned Butternut Squash

    To make the seasoning spice, combine the smoked paprika, cayenne, salt, and pepper. Reserve.

    Toss the butternut squash, oil and 1 tbsp. of the seasoning spice together and place on a parchment lined tray. Roast at 400°F until tender and slightly charred.

  2. Prepare Spiced Cashews

    Combine all ingredients in a pan on medium heat until sugar is dissolved. Let cool on a parchment lined tray and store for use.
  3. Prepare Yogurt and Honey Dijon Dressing

    Combine dressing and yogurt, stir until uniform.
  4. Prepare the Salad

    Sauté lentils, Seasoned Butternut Squash, and salt on medium heat until warmed through, top with remaining ingredients.
  5. Nutritionals

    Per Serving: Calories 460, Fat 25g, Sat Fat 5g, Trans Fat 0g, Cholesterol 10mg, Sodium 1530mg, Carbohydrate 48g, Fiber 13g, Sugars 11g, Protein 16g
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