Big Roasted Delicata Squash Dinner Salad

How glad are you to live in a time where salads are not relegated to side plates? This salad requires a dinner plate, please and thank you, and is definitely not a ‘starter’. It’s the main event.

Big Roasted Delicata Squash Dinner Salad 

French green lentils are so nice to use in salads. They have a firm texture after cooking and pleasing bright peppery flavour. Substitute canned lentils if you are short on time.

You can also substitute farro with brown rice, quinoa or freekeh.

Ingredients

Roasted Delicata Squash:

• 1 delicata squash (about 12 to 14 oz)
• 1 tbsp olive oil
• ¼ tsp salt
• ¼ tsp pepper

Salad:

• 2 tbsp Greek yogurt
• 2 tbsp hummus
• 1 tbsp tahini paste
• 1 tsp harissa paste, or to taste
• 2 tbsp olive oil
• 1 tbsp lemon juice
• ¼ tsp salt
• ¼ tsp pepper
• 4 cups arugula
• ¼ cup thinly sliced red onion
• 1 cup cooked farro
• ¾ cup cooked French green lentils
• 1 small ripe avocado, halved, pitted, peeled and chopped
• 1 cup torn mix of soft fresh herb leaves, such as mint, parsley and basil leaves
• ¼ cup pomegranate seeds
• ¼ cup finely crumbled feta (optional)
• ½ tsp lemon zest

Preparation

Roasted Delicata Squash: 

Preheat the oven to 425F degrees. Cut the squash in half lengthwise. Scoop out the seeds with a spoon and cut into ¼-inch halfmoon slices.  Toss with olive oil and season with salt and pepper. Bake until golden brown and tender, about 15 to 20 minutes.

Salad: 

Stir together the yogurt, hummus, tahini and harissa paste until smooth. Smear around the rim of 2 dinner plates. 

Whisk together the oil, lemon juice, salt and pepper. Toss the arugula and red onions with enough vinaigrette to coat. 

Arrange the farro, lentils, dressed arugula, roasted squash, avocado and herbs on the prepared plates. Sprinkle with pomegranate seeds, feta and lemon zest. Drizzle with the remaining vinaigrette.

Yield: Makes 2 servings