Acorn Squash and Warm Curry Lentil Salad

Chef’s Note: Curried lentils are completely delicious on sweet spice-roasted squash and apples.

INGREDIENTS:

1 teaspoon Olive oil

2 medium Shallot, minced

3 each Garlic cloves, minced

1 cup Lentils, dry or (2 cups cooked)

1 Tablespoon Thyme, dried

½ Tablespoon Curry powder

1 teaspoon Kosher salt, divided

1 teaspoon Freshly ground black pepper, divided

3 Tablespoon Butter, melted

¾ teaspoon Cinnamon, ground

½ teaspoon Nutmeg, ground

⅛ teaspoon Cloves, ground

2 each Acorn squash, scrubbed, halved, seeded, sliced ½ inch thick

2 each Apple, granny smith, quartered, cored, sliced 1/4 inch thick

1/2 each Radicchio, leaves torn into small pieces

8 cups Arugula

½ cup Pecans, chopped

4 ounces Balsamic reduction

STEPS:

• In a large saucepan, heat olive oil. Add the shallot, garlic, thyme, and curry cook over moderate heat, stirring, until lightly golden, about 5-7 minutes.

• Stir in the lentils and 3 cups of water and bring to a boil. Cover and simmer over low heat until the lentils are tender and all of the liquid has been absorbed, about 30 minutes. Transfer the lentils to a medium bowl and let cool slightly, season with ½ teaspoon salt and ½ teaspoon pepper.

•Meanwhile, preheat the oven to 400°. In a small bowl, whisk the butter with the cinnamon, nutmeg and cloves; season with ½ teaspoon salt and ½ teaspoon pepper.

•In a large bowl, toss the squash with 2 tablespoons of the spiced butter. Arrange the squash on 2 baking sheets and roast for 15-17 minutes. In the same bowl, toss the apple with the remaining 1 tablespoon of spiced butter. Turn the squash wedges and add the apples to the baking sheets. Roast for about 7 minutes longer, until the squash and apples are tender and golden.

•Arrange the squash, apples, arugula, and radicchio on a serving platter. Spoon the lentils on top and drizzle with balsamic reduction, garnish with pecans and serve.

NUTRITION:

The First Step

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