Warm Lentil Vegetable Salad with Sweet Masala Vinaigrette
Ingredients:
1 C Sprouted or French lentils, cooked
2 C Swiss chard, slivered
½ Cauliflower, cut into small florets
1-2 C butternut squash, diced into small cubes ( 1 small butternut squash)
½ Sweet or brown onion, diced
3 Tbl. Olive oil
1 Tbl Fresh mint, rough chopped
1 Tbl Fresh dill, minced
½ tsp. Celtic sea salt, or to taste
Fresh ground pepper to taste
Method:
- Cook lentils as instructed. Set aside.
- In heated sauté pan on medium, cook down onions in olive oil until soft.
- Add cauliflower and squash.
- Spread vegetables evenly in a single layer to make sure they get nice and browned.
- When soft and browned, add chard to pan and cover for 1 minute.
- Once greens are tender, add Masala dressing and lentils.
- Cook until warm.
- Toss in salt, fresh herbs, mint and dill. Fresh ground pepper to taste.
- Serve as a side salad or as a main salad and add garbanzo beans for protien.
Sweet Masala Vinaigrette
1 orange, juiced ¼ C
1Tbl. raw honey
¼ – ½ tsp. Garam Masala
2-3 Tbl Olive oil
Pinch of Celtic Sea Salt
Fresh ground pepper to taste
Method:
- In a small pot on low heat, add orange juice, honey and Garam Masala. Bring to a boil.
- Whisk occasionally.
- Let simmer until reduced by half. We would keep a measuring cup and check reduction about 10 minutes. Pour back into pot and keep reducing to half. ( Can take up to 15 minutes but worth it!)
- Remove from stove.
- Pour reduced sweet orange reduction into a small bowl and whisk in olive oil.
- Taste before adding salt. Add salt if needed. And then add fresh ground pepper to taste.