Fall Harvest Quinoa and Lentil Salad
3-4
servings
Living in Miami, I can’t even fathom a temperature reading under 80°(F) until November (if I’m lucky) and have only the lighting changes in my kitchen to inform me that Fall has arrived. So, even though food bloggers start pushing squash and pumpkin recipes at 12:00 sharp on September 1, I sit on my hands until I can’t stand it any longer…usually around October 1.
As soon as I see the shadows creep over my stovetop, I know it’s time to roast my Butternut Squash. I know it’s not the coolest squash out there these days. Everyone is gaga over the trendier ones like Kabocha, Red Kuri, and Honey Nut. And don’t get me wrong, I love them too, but as far as I’m concerned, Butternut Squash is still the Queen.
Making this Fall Harvest Quinoa and Lentil Salad makes me feel like Fall has finally arrived, even when it’s 90°(F) out with 99% humidity. The gang is all here: butternut squash, apples, fennel, and warmly Spiced Pepitas. I love eating it while wearing my favorite flannel, longing for the smell of wet fallen leaves and other Fall smells I recall from growing up in New York.
This Fall Harvest Quinoa and Lentil Salad makes for a hearty and yummy meal-prep friendly lunch, as it will keep in the refrigerator for up to three days. But, it would also be at right at home on your Thanksgiving table or at a Fall dinner party.
UPDATED: 10/12/24
Ingredients
1 medium (appx. 2 lbs.) butternut squash, peeled, seeds removed, cut into 1/2 dice
2 tbsp grapeseed oil (you could also use avocado oil or light olive oil)
Kosher salt
freshly cracked black pepper
2 small apples
1/2 lemon
1 large fennel bulb, diced finely
2 cups shaved Brussels sprouts (from 10-12 Brussels sprouts if you are slicing them yourself)
2 cups cooked black lentils, room temperature or cooler
2 cups cooked quinoa, room temperature or cooler
2 tbsp grapeseed oil (you could also use avocado oil or light olive oil)
4 oz. crumbled goat cheese
- Apple Cider Vinaigrette (makes appx. 3/4 cup)
1 tbsp Dijon mustard
1 tbsp maple syrup
3 1/2 tbsp apple cider vinegar
7 tbsp extra virgin olive oil
Kosher salt
freshly cracked black pepper
- Spiced Pepitas
scant 1/2 tsp smoked paprika
scant 1/2 tsp granulated garlic
1/4 tsp sugar
1/2 tsp kosher salt
3/4 cup pepitas
1 tsp oil (olive oil, avocado or grapeseed all work great)
Directions
- Preheat oven to 400°F (200°C) and adjust the rack to the middle position. Prepare an 18×13 sheet pan with parchment paper or foil. Rub the squash pieces with the grapeseed oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast the squash until lightly browned at the edges, about 35 minutes.
- Prepare the Spiced Pepitas: In a small bowl, combine salt, sugar, granulated garlic and smoked paprika. Add the pepitas to a 10-inch saute pan and place over medium heat. Stir the pepitas occasionally so they don’t burn, until they brown and crackle a little (about 4-6 min). Add the oil and toss to coat, then scrape the pepitas out of the pan into the bowl with the spice mixture. Spread the pepitas onto a plate or sheet pan to cool.
- Squeeze the half lemon into 2 cups of water in a medium bowl. Small dice the apples and place them into the lemon water. This will prevent them from turning brown in your salad.
- Prepare the Balsamic Vinaigrette: Whisk together the Dijon mustard, honey and balsamic vinegar. While whisking, drizzle in the olive oil. Once the dressing is emulsified, season with Kosher salt and black pepper to taste.
- When the squash pieces are cool enough to handle, transfer them to a large bowl, then add the quinoa, lentils, diced fennel, and shaved Brussels sprouts. Drain the apples and pat dry lightly using a paper towel or clean dish towel. Add to the salad. Add appx. 1/2 cup dressing to the salad then toss and season to taste with Kosher salt and black pepper. Top the salad with the goat cheese and Spiced Pepitas. Pass around the extra dressing.
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