Our Fave Recipes to Make the Most of the Fall Harvest

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© Silvia Santucci

Butternut Squash and Lentil Salad

Bursting with protein, this salad is a deliciously-filling dish thanks to the sweet, fleshy butternut squash. Here's how to make it:

Ingredients (for 4 people):

For the salad:

• 2 cups butternut squash (cubed and roasted)
• 2 cups cooked lentils
• 1/4 cup dried cranberries
• 1 apple (diced)
• 5 oz. arugula

For the vinaigrette:

• 2 tbsp apple cider vinger
• 1 tbsp Dijon mustard
• 1 tbsp mable syrup
• 1 tbsp olive oil
• 1 tbsp honey
• 1 tbsp olive oil
• Salt and pepper (to taste)

Instructions:

1. In a small saucepan, add the apple cider vinegar and shallots. Bring the mixture to a boil over medium high heat. Let it cook for 8 min. until it has reduced. Remove from heat and pour intp a measuring jug. Whisk in the remaining ingredients.
2. Roast the butternut squash for 30 min. and seperately cook the lentils (according to package instuctions). Once ready, allow both to cook until at room temperature.
3. In a large bowl, combine the lentils, butternut squash, apple, arugula, and cranberries. Toss the vinaigrette into the salad. Add salt and pepper and serve immediately.