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Lentil Salad with Acorn Squash Chips

 

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For this month’s kosher recipe linkup, we are getting back to our roots.  Root vegetables include everything from carrots and parsnips to potatoes and beets and so much more.  Fall and winter are when they are at their prime and as the season changes, root vegetables tend to be a very comforting food, especially when roasted when all their natural sweetness comes bursting out.

I really love the ease and simplicity of roasted root vegetables and enjoy these any time of year.  Cut them up, toss with a dash of olive oil and salt and pepper, maybe throw in some fresh chopped rosemary or sage and roast at 400 degrees for about 40 minutes.  You can’t get much easier than that.  But for our kosher recipe link up, I wanted to do something a little more interesting.

I happened to get a couple of acorn squash from my CSA and figured that would give me a starting point.  Sure I could have just stuffed it with just about anything and enjoyed a filling meal, but I was looking for something a little lighter. I remembered my fabulous squash chips and decided they would make the perfect topping for a salad along with roasted acorn squash seeds, lentils and a sprinkling of cheese.

There is nothing like using the entire vegetable and acorn squash seeds taste even better than pumpkin seeds, their oversized orange cousins.  All you have to do is remove the seeds, clean and dry, toss with a drop of butter or margarine and salt and roast at 375 for about 10 minutes.  Set aside.  Roast thinly sliced acorn squash chips.   Cook the lentils, my favorite are the French green lentils, and then layer your salad with a simple Dijon mustard vinaigrette.  Top with a sprinkling of your favorite cheese, like goat or feta, and have a perfect fall salad.  I’ll be rooting for you every step of the way!

Lentil Salad with Acorn Squash Chips Recipe



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About Tamar Genger MA, RD

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Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate! Find more on Google

 

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9 Responses to Lentil Salad with Acorn Squash Chips

  1. This is so beautiful Tamar. I might use this as my Thanksgiving salad. I agree about the roasting of seeds. I do it all the time and eat them as snacks, put them on top of quickbread. I like them for salad as you’ve done here.

  2. Acorn squash chips sound wonderful. Now if only I could get my hands on an acorn squash!

  3. Oh, you mean I could have toasted the seeds when I made my acorn squash? Oh, well, I’ll remember for next time. I love how this recipe takes ingredients that I think of as being heavy (lentils and squash) and gives them a light feel as a salad.

  4. This reminds me of the sweet potato “orgenato” salad at the Jersualem restaurant “Caffit”. I love that salad!

  5. avatar says: Ali

    Acorn squash chips…gotta try those!

  6. This whole salad sounds amazing, but I have to admit you had me at acorn squash chips. Wow does that sound good.

  7. This is a unique salad and I want to add it to my list, to make.

  8. This salad is so gorgeous and seems so simple!

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