This warm salad is perfect for your holiday celebrations, and the leftovers make for an excellent lunch. 

 

If you have family or friends who are vegetarian or vegan, this dish will not only be satisfying but a delicious addition to their holiday meal. 

 

You can make this salad the day before. Let it come to room temperature, and then quickly warm it up using a nonstick skillet with a bit of water. Do not overcook it, or it will become soggy. 

 

3 cups roasted squash, Acorn or Butternut, cut in half, and seeds removed

1½ cups cooked green lentils

½ cup walnuts toasted, and chopped

⅓ cup pomegranate seeds

¼ cup chopped parsley

3 Tbsp balsamic vinegar

1 Tbsp dijon mustard

1 Tbsp whole grain dijon mustard

¼ tsp salt

⅛ tsp pepper

⅓ cup olive oil + more to brush on the squash

 

Preheat oven to 350℉

 

Brush olive oil on the two squash halves and place them cut side down on a baking sheet. Bake for 30 minutes or until fork-tender. Remove from the oven and let cool. 

 

Once the squash is warm enough to handle, remove the meaty inside of the squash from the skin and chop it into small chunks.  

 

Cook the lentils per the package directions. 

 

Make the dressing by adding the vinegar, both mustards, salt, and pepper into a small bowl and whisk to combine. Slowly drizzle in the olive oil while whisking.

 

Once the lentils are cooked through, pour them in a bowl and add the cubed squash, walnuts, pomegranate seeds, and parsley. Drizzle half of the vinaigrette into the salad and stir to coat. Add additional dressing if needed and season with salt and pepper to taste. Serve warm.

 

Just Salt It, and enjoy!