+GF +SF
This is probably the most satisfying salad you will ever eat. The nuttiness of the quinoa, the heartiness of the lentils and the sweetness of the acorn squash work together in the best way. Serve as a delicious side or as your main course! —LM + AM
SERVES 4
1 large acorn squash
2 tsp (10 ml) olive oil, divided
Sea salt and pepper, to taste
6 cups (1410 ml) water, divided
1 cup (200 g) lentils
1 cup (60 g) coarsely chopped spinach
1 cup (180 g) quinoa
1 cup (154 g) shelled pistachios
1 cup (154 g) dried tart cherries
½ cup (118 ml) white wine vinegar
Juice from 1 large orange
3 tbsp (8 g) fresh minced sage
1 tsp fresh minced mint
1 tsp maple syrup
Preheat the oven to 400°F (204°C). Cut the acorn squash in half and remove the seeds. Then cut the acorn squash into 1-inch (2.5-cm) thick wedges and lay them on a baking sheet. Drizzle the acorn squash with 1 teaspoon of the olive oil. Sprinkle with salt and black pepper to taste.
Put the acorn squash in the oven and roast for 40 minutes, or until the pieces begin to caramelize and can be pierced with a fork. Let the acorn squash cool until you can easily cut it. The squash should still be firm enough to cut into cubes. Make sure to cut away the squash meat from the skin.
While the squash is cooking, make the lentils. Bring 4 cups (940 ml) of water to a boil in a medium saucepan. Add the lentils and cover them with a tight lid while reducing the heat to a simmer. Simmer the lentils for about 30 to 35 minutes, or until the water is absorbed. The lentils should be firm and chewy. When the lentils are done cooking, add the chopped spinach to the pan and stir while the spinach wilts.
Now prepare the quinoa. Rinse the quinoa well before cooking. Then, in a small saucepan, bring the remaining 2 cups (470 ml) water and quinoa to a boil. When the water is boiling, cover the pan with a tight-fitting lid. Reduce the heat to a simmer. Cook the quinoa for 15 minutes or until the water is absorbed.
Add the lentils, spinach, quinoa, pistachios and dried cherries to a large salad bowl. Toss the ingredients with a bit of fine sea salt and black pepper to your liking.
In a small bowl, combine the vinegar, orange juice, sage, mint, maple syrup, remaining 1 teaspoon olive oil, salt and pepper. Whisk until the mixture is well combined. Drizzle the mixture over the salad and toss until well combined.
Top the salad with the cubed acorn squash and serve.