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Snack recipe · from the recipe book

Warm Lentil, Quinoa and Roasted Squash Kale Salad

Earthy brown lentils and fluffy quinoa tossed with tender massaged kale, caramelized butternut squash, toasted pumpkin seeds and a bright lemon-olive oil dressing.

Warm Lentil, Quinoa and Roasted Squash Kale Salad

Ingredients

  • ⅔ cup120 gBrown or green lentils, dryrinsed and picked over
  • ½ cup80 gQuinoa, dryrinsed
  • 3¾ cups900 gWater
  • 2¼ cups cubed300 gButternut squash, peeledcut into 1/2-inch cubes
  • 7¼ cups chopped150 gKalestems removed, thinly sliced
  • ½ medium50 gRed onionthinly sliced
  • ¼ cup30 gPumpkin seeds (pepitas)
  • ¼ cup chopped15 gFresh parsleychopped
  • 1 lemon, juiced50 gLemon juice
  • 1½ tsp3 gLemon zest
  • 3 tbsp40 gOlive oil
  • 1 clove3 gGarlicfinely grated
  • 1 tsp5 gYellow mustard
  • 1 tsp7 gHoney
  • 1 tsp2 gGround cumin
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Make the dressing first: in a large salad bowl, whisk the lemon juice, lemon zest, garlic, mustard, honey, half of the salt and the black pepper, then whisk in three quarters of the olive oil. Add the red onion and let it soften in the dressing while you cook.
  2. In a large pot, bring the water to a boil. Add the lentils, lower the heat and simmer 10 minutes.
  3. Stir the quinoa into the lentils and simmer 12 to 15 minutes more, until both are tender. Drain well and spread on a plate to steam dry.
  4. Wipe out the pot, set it over medium heat and toast the pumpkin seeds 2 to 3 minutes until they pop; tip them into a small bowl.
  5. Add the remaining quarter of the olive oil to the pot, then the butternut squash, cumin and remaining half of the salt. Cover and cook 8 minutes, stirring now and then, then uncover and cook 4 to 5 minutes more until tender and browned at the edges.
  6. Add the kale to the salad bowl and massage it into the dressing and onion with your hands for 1 to 2 minutes until it darkens and softens.
  7. Add the warm lentils and quinoa, the squash and the parsley to the kale and toss well.
  8. Divide among 4 bowls and scatter the toasted pumpkin seeds on top. Serve warm or at room temperature.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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