Seasoned with garam masala and studded with dates, this squash and lentil salad will brighten any chilly day.
The sweetness of roasted butternut squash and red onion pairs perfectly with the warmth of garam masala.
There are many variations of garam masala, an Indian spice blend boasting up to 12 spices.
Photo:Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Claire Spollen
The roasted veggies get tossed with peppery arugula and lentils for protein.
Bulk up this salad with pan-seared halloumi slices, or crumble goat cheese or feta on top.
Alternatively, dress, season, and roast some cubed tofu alongside the squash and onions.
Sprinkle the salad with pomegranate seeds and mint for a special touch.
pkg.microwavable black lentils (such as Good & Gather), cooked according to pkg.
directions and cooled, or1(15-oz.)
Line 2 large rimmed baking sheets with parchment paper.
Divide between prepared baking sheets and spread in an even layer.
Let cool for 10 minutes.
Gently mash about half of dates.
Add roasted squash mixture, lentils, arugula, and remaining 3/4 teaspoon salt; toss to combine.
Serve with lemon wedges.
Make-Ahead:The squash can be roasted and the dressing made up to a day ahead.
Toss it together with the lentils and store for another day in the fridge if youd like.
Add the arugula just before serving.
