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French Green Lentil and Butternut Squash Salad
Rebekah KukRebekah Kuk

French Green Lentil and Butternut Squash Salad with Goat Cheese

A hearty fall salad that's packed with flavor and built on nutrition.
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Prep Time 20 minutes
Cook Time 30 minutes
Soak lentils 8 hours ahead of time. 8 hours
Total Time 8 hours 50 minutes
Servings: 4
Course: Salad
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup French green lentils soaked
  • 3 tbsp apple cider vinegar divided
  • 2 small butternut squash, or 1 medium 1.5 lbs, resulting in 2 cups cooked squash
  • 1 tbsp extra virgin olive oil
  • 8 oz. turkey bacon
  • 1-2 cups packed nasturtium leaves, washed and dried may sub arugula or spinach
  • 1/2 cup hazelnuts toasted
  • 2.5 oz. goat cheese
  • 1/2 cup canned full fat coconut milk
  • 2 tbsp raw honey
  • 1 tbsp dijon mustard
  • 1/2 tsp cumin
  • 1/4 tsp paprika
  • 1/4 tsp sea salt or Real Salt
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • black pepper to taste
  • optional nasturtium flowers to garnish

Method
 

  1. Soak lentils in filtered water with 1 tablespoon apple cider vinegar for at least eight hours. Rinse, then cook with 3 cups of filtered water and a large pinch of salt. Bring water to a boil, reduce to medium, and simmer until all water has evaporated, about 30 minutes.
  2. Meanwhile, preheat the oven to 400 degrees Fahrenheit. Peel, seed, and dice the butternut squash into half inch pieces. Toss with 1 tablespoon olive oil and large pinch of salt. Roast for 20 minutes, stirring halfway through.
  3. While the lentils and squash cook, prepare your bacon and hazelnuts. Lay out the turkey bacon on a pan and cook it for 10-15 minutes in the oven at 400 degrees. On another pan, toast the hazelnuts in the oven for about 10 minutes or until lightly golden. Place the warm hazelnuts in a clean dish towel. Gently rub the towel around the hazelnuts to try and remove the skins. They won't all come off; that's ok.
  4. While the salad ingredients cook, make the dressing. Whisk the coconut milk, remaining 2 tablespoons of apple cider vinegar, honey, mustard, spices, salt, and pepper in a bowl. Set aside. Roll up the nasturtium leaves (or spinach) and thinly slice it.
  5. After the salad ingredients have finished cooking and have cooled slightly, it's time to assemble them. In a large bowl, combine the lentils, butternut squash, half of the bacon, half of the hazelnuts, and nasturtium leaves. Pour dressing over top and gently toss to combine. Spread salad on large tray (or you may leave it in the bowl). Garnish with remaining hazelnuts, bacon, goat cheese, and nasturtium flowers (if using).

Notes

This salad feeds four as a main dish, or 6-8 as a side dish.
Be sure to soak your lentils eight hours ahead of time to make them more digestible. 
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