Roasted __ and Lentil Salad
with Feta
This hearty side is delicious hot, cold or at room temperature! You'll be the potluck hero with this satisfying salad.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Courge musquée, en dés
1 pièce(s)
Lentilles, en conserve
(Peut contenir Gluten, Blé)
1 pièce(s)
Oignon rouge
¼ tasse(s)
Feta, émietté
1 cc
Sel d'ail
(Peut contenir Lait, Sulfites, Blé, Noix, Triticale, Moutarde, Soya, Sésame, Arachides)
2 cs
Glaçage balsamique
28 g
Graines de citrouille
Pas inclus dans votre livraison
2 cs
Huile*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
Peel, then cut onion into 1/2-inch pieces. Add squash, onions, half the garlic salt and 1 tbsp oil to a parchment-lined baking sheet. Season with pepper, then toss to coat. Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 20-22 min.
While squash and onions roast, drain and rinse lentils. Add balsamic glaze, remaining garlic salt and 1 tbsp oil to a large bowl. Season with pepper, then whisk to combine. Add lentils, then stir to combine.
While lentils marinate, heat a medium non-stick pan over medium heat. When hot, add pepitas to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
Add squash, onions, half the feta and half the toasted seed blend to the large bowl with lentils, then gently toss to combine. Transfer salad to a serving bowl or platter. Sprinkle remaining feta and remaining toasted seed blend over top.