Low in sugar, gluten free and high in fibre and minerals, this winter salad is easy to make. In the depths of winter you might rely on familiar
ingredients. Regular, go-to flavours created from store cupboard staples mean
we don’t need disrupt our flow to produce delicious elaborate meals; just
delicious simple and nourishing meals.
The new year has begun, people make resolutions, to eat healthy, start clean and fresh, a new beginning, a new chapter. New hopes, aspirations, goals and milestones to achieve! People are motivated to eat healthy, eat well, make lifestyle changes, include more vegetables and fruits in their diet etc. It is always hard to keep up though. The key is to make healthy food , appetizing, flavourful and delicious. One way to make food appetizing, and delicious is with spices, and herbs which give so much flavor to food making it attractive to the palate!
I am vegetarian, and I do try to incorporate a lot of vegetables in my diet, but one of my goals this year is to get in more proteins in my diet as well. It is hard for a vegetarian to do so and one way to get more protein is through lentils and beans. Beans tend to increase flatulence, so I do prefer lentils. Lentils by themselves are sort of bland – let’s face it! It always makes it tastier when you incorporate spices with lentils. Also, once made, the taste of the dish gets better with time!
Here’s a warm Winter Lentil Salad made with lentils and fresh produce currently available on market. It contains roasted squash, but beside that the rest is raw and just mixed together. The herbs, red wine vinegar, oranges, onions and hazelnuts give it an uplifting bounce against the smooth sweetness of the squash. While the drizzle of the herbed yogurt sauce on the top finishes it beautifully! Drizzle it on the top of the salad and you have this awesome, healthy, delicious, nutritious, flavourful, fulfilling salad ! and I can guarantee, you will make it again!
Meanwhile cut the squash into french fry like thickness about 3 to 4cm long and place in a baking dish. Sprinkle with the cardamom, smoked paprika and the ancho chilli flakes. Add a good grind of salt and pepper and top with the vegetable oil or rapeseed oil (which is better for roasting than olive oil). Mix well to ensure that all the squash is covered by the spices and oil. Place in the oven and cook for about 25 minutes, or until the squash is tender.
Whilst the squash is roasting place the green lentils in a saucepan, add water so that there is about 3cm of water above the top of the lentils. Add 2 tbsp of cider vinegar and 3 tsp coarse sea salt to the pan, put on the lid and bring to the boil. Once boiling turn down and simmer for 25 minutes.
Meanwhile, finely slice the kale and place in a steamer above the cooking lentils for 10 minutes, removing from the heat after that time.
When the lentils are cooked, drain the water and add the olive oil, the dried parsley, mint and coriander. Stir in the red onion, the red wine vinegar and the hazel nuts. Finally add the cooked kale and butter nut squash. Turn together to mix the salad and season with freshly ground salt and black pepper to your tastes.
Garnish with slices of orange.
Let the salad cool a bit while you make the herb yogurt sauce or alternatively serve warm with a French dressing and warmed crusty bread for a satisfying any-time-of-day meal.
Herb yogurt sauce (optional)
Simply mix the Greek yogurt, sour cream, garlic granules and lime juice together.
Serve by drizzling the sauce over the warm salad. Enjoy!
Simply mix 1 tbsp on olive oil with lemon juice and add 2 tsp of garlic granules.
Share this Recipe