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Mixed Green Salad with Roasted Butternut Squash, Herbed Lentils and Goat Cheese

La Petite Maison Verte: Mixed Green Salad with Roasted Butternut Squash, Herbed Lentils and Goat Cheese

Saturday, October 8, 2011

Mixed Green Salad with Roasted Butternut Squash, Herbed Lentils and Goat Cheese

I whipped up this salad with roasted butternut squash and herbed lentils last week in order to reinvent some leftovers I had.  

One of my favorite dinners to make at home is the Barefoot Contessa's Salmon with de Puy Lentils - it's hearty and filling, healthy and doesn't take too long to make so it's great for a weeknight.  Another great thing about these lentils is that they taste fabulous the next day too, so they make a perfect light lunch.  

I reheated the lentils and served them over some mixed salad greens with matchstick-chopped carrots, roasted butternut squash, sliced avocado, goat cheese and a quick homemade balsamic vinaigrette.  Paired with a glass of chardonnay, this made a perfect meatless dinner for one.  I hope you try it, you won't be disappointed!

Sorry for the crappy photo, the natural light was all gone by the time I sat down to dinner.

Herbed de Puy Lentils
recipe serves 2 as a side-dish, plus you'll have leftovers
adapted from The Barefoot Contessa

1/2 cup French green lentils, du Puy
1 tablespoon olive oil
1/2 cup chopped yellow onion
1/2 cup chopped leeks (white and light green parts only)
1/2 tsp fresh thyme
1/4 tsp kosher salt
dash fresh ground black pepper
1/2 Tbsp minced fresh garlic
1/2 cup chopped celery
1/2 cup chopped carrots
scant 1/2 cup low sodium chicken stock
1/2 Tbsp tomato paste
1/2 Tbsp red wine vinegar

Place the lentils in a heat proof bowl and cover with boiling water. Set aside for 15 minutes, then drain.

Meanwhile, heat the oil in a sauté pan, add, onions, leeks, thyme, salt, and pepper and cook over medium heat for 10 minutes, until the onions are translucent.

Add garlic and cook for 2 more minutes. Add celery, carrots, chicken stock, lentils and tomato paste. Cover and simmer over low heat for 20 minutes, until lentils are tender. Add the vinegar and season to taste.

Roasted Butternut Squash
serves 1-2, depending how hungry you are

1 cup butternut squash, peeled and chopped into 1/2 inch cubes
1-2 tsp olive oil
salt and pepper, to taste

Preheat oven to 400.  Toss squash with olive oil, salt and pepper directly on a foil-lined baking sheet.  Roast in the oven 25-35 minutes, stirring to flip the pieces over every 10 minutes, until evenly caramelized and golden.  

Mixed Greens Salad with Roasted Butternut Squash, Herbed Lentils, Avocado and Goat Cheese

Layer mixed greens and julienned carrots in a large bowl.  Top with the lentils, followed by the roasted squash and sliced avocado.  Crumble about 1 oz goat cheese onto salad and drizzle with balsamic vinaigrette.  

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At January 19, 2013 at 7:49 PM , Anonymous Anonymous said...

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