SALADS

Black Lentil, Butternut Squash and Burrata Salad with Parsley Caper Dressing

Cooks in 1 Hours, 10 Minutes Difficulty Easy
Black Lentil, Butternut Squash and Burrata Salad with Parsley Caper Dressing
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Black Lentil, Butternut Squash and Burrata Salad with Parsley Caper Dressing

Recipe by thesal28_wpCourse: MainCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

50

minutes

You don’t have to stop eating burrata just because summer tomatoes are a thing of the past. Those creamy mozzarella pillows are also amazing on so many vegetables, particularly sweet roasted ones like butternut squash. For the lentils, you can use canned or prepare them yourself. Just make sure they are rinsed and patted dry before you proceed with the recipe.

Ingredients

  • 1 medium butternut squash, peeled and cut into 1 inch x 3 inch wedges 

  • 2 tbsp neutral flavored oil such as avocado or grapeseed

  • Kosher salt

  • black pepper

  • 1 cup dried black lentils

  • 1 small orange

  • 1 tbsp extra virgin olive oil

  • 1 cup green kale, chopped

  • 1/2 cup pitted Castelvetrano olives, sliced

  • (2) 4 oz. pieces of burrata cheese

  • flaky sea salt (I prefer Maldon)

  • Parsley Caper Dressing

  • 3 tbsp plain rice vinegar (you could sub lemon juice, but the vinegar keeps the color more vibrant)

  • 1 peeled garlic clove

  • 1 cup parsley leaves

  • 1 tbsp capers

  • 1-2 scallion tops, rinsed thoroughly

  • 2/3 cup olive oil

  • Kosher salt

  • black pepper

Directions

  • Preheat oven to 400° (F) and prepare a sheet pan (18×13) with foil or parchment paper. Peel and cut the butternut squash into 2-inch long pieces. Toss the squash with grapeseed oil and season with 1/2 tsp Kosher salt and a few cranks of freshly cracked pepper.  Roast the squash until starting to brown, about 35-40 minutes. While the squash cooks, cook the lentils.
  • Bring 3 qts water to a boil and add 3 tbsp Kosher salt. Add the lentils and lower heat to keep the water at a low boil. Boil until soft but not mushy, about 17-18 min. Don’t overcook. Drain and rinse the lentils under cold water in a fine mesh strainer, ridding lentils of as much water as possible. Spread the lentils onto a large plate covered with a double layer of paper towel to dry out the lentils further. This makes the dressing cling to them better.
  • Remove the zest from the orange using a microplane grater and set aside. Once the squash and lentils have cooled to room temperature, toss with the 1 tbsp olive oil, orange zest, kale, and olives. Season to taste with Kosher salt and black pepper. 
  • Spread the lentils onto a large platter and arrange the squash pieces on top. Nestle the burrata into the center of platter. Drizzle the Parsley Caper Dressing on top, then finish with a sprinkle of flaky sea salt and more black pepper. 
  • Parsley Caper Dressing
  • Add the rice vinegar, garlic clove, parsley leaves, capers, scallion and olive oil to a blender carafe or food processor work bowl. Blend/process the ingredients until homogenous, but still a little bit chunky. Season to taste with Kosher salt and pepper. Dressing will keep up to four days in the refrigerator if tightly covered.

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