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Prepare Yogurt and Honey Dijon Dressing

Prepare Spiced Cashews

  • Cashews, halved 275 g
  • Butter 30 ml
  • Brown sugar 30 g
  • Smoked paprika 7 g
  • Cayenne pepper 0.5 g
  • Chipotle powder 1 g
  • Salt, as needed

Prepare Seasoned Butternut Squash

  • Butternut squash, peeled, medium dice 1.4 kg
  • Oil 15 ml
  • Smoked paprika 13 g
  • Cayenne pepper 3 g
  • Salt, to taste
  • Black pepper, to taste

Finish the Salad

  • Sesame seeds, toasted 10 ml
  • Salt, to taste
  • Lentils, mixed, black, green, and pink, cooked 2 kg
  • Seasoned Butternut Squash, prepared
  • Spiced Cashews, prepared
  • Garlic, thin sliced, fried until crispy 130 g
  • Chives, chopped 15 g
  • Yogurt and Honey Mustard Dressing, prepared
  1. Prepare Yogurt and Honey Dijon Dressing

    • Combine dressing and yogurt, stir until uniform.
  2. Prepare Spiced Cashews

    • Combine all ingredients in a pan on medium heat until sugar is dissolved. Let cool and store for use.
  3. Prepare Seasoned Butternut Squash

    • Toss the butternut squash with oil and seasonings. Roast at 200°C until tender and slightly charred.
  4. Finish the Salad

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