Lentil and Delicata Salad with Dates, Arugula, and Molasses Vinaigrette
Author: Julie Wern
Serves: 6
Ingredients
- 1 cup brown lentils
- 3 cups broth or water
- 1 small cinnamon stick
- 1 small delicata squash, or half large
- 3 tablespoons apple cider vinegar
- 5 tablespoons extra virgin olive oil
- ½ teaspoon Dijon mustard
- 1 tablespoon molasses
- ¼ teaspoon pumpkin pie spice
- ¼ teaspoon kosher salt
- 2 large handfuls baby arugula
- ½ cup pitted dates, cut into thirds
- ¼ cup peacns, toasted and roughly chopped
Instructions
Heat broth with a pinch of salt and cinnamon stick on medium-high heat until it begins to boil. Add lentils and stir. Reduce heat to a simmer, cover, and allow to cook for about 20 minutes or until lentils are tender but with a bit of a bite (you don’t want them to turn to mush). Drain lentils well and discard cinnamon stick. Place hot lentils in a large bowl. Add dates and stir well. Allow to cool to just above room temperature.
Meanwhile, preheat oven to 400℉. Oil a large baking sheet. Cut off ends of squash and then cut squash lengthwise down the middle. With a large spoon remove seeds and pulp from center of each half. Turn each half cut side down and slice into thin half moons (if it is a large squash cut the half moons again in half). Place squash slices on baking sheet so they do not touch. Drizzle with olive oil and season with salt and pepper. Bake for 15-20 minutes or until squash is tender, turning at least once. Remove from oven.
Blend apple cider vinegar, olive oil, molasses, Dijon, pumpkin pie spice and salt using a hand held or stationary blender until smooth and emulsified.
Place cooked squash, arugula, and pecans in bowl with lentils and dates and stir carefully. Add vinaigrette and stir carefully until dressing is well incorporated. Taste for salt level and add salt and pepper to taste iff desired. Serve warm or at room temperature.
Recipe by Holcomb Farm at https://holcombfarm.org/simply-fresh-2018-delicata-squash/