I love fall. And this naturally comes in part from how awesome fall foods are! The pumpkins, the squashes, the very filling food! I saw Bethany and Kelly on Halloween and we decided to cook at Kelly’s house that night. I went searching for a healthy, vegetarian, fall dinner meal. (Alot of constraints, eh??) And it was the easiest thing! Because Deb had just posted on this recipe that fit the bill exactly! It’s a big ol salad with many fall ingredients that come together so deliciously.

First, some roasted squash, then lentils, goat cheese, arugula, mint and squash seeds! All pulled together with a nice swish of vinegar and olive oil. Very filling and very different from what I normally cook for myself! Go check out some more pictures!

I asked Bethany to get two butternut squashes. And what did she get?? One butternut squash and one acorn squash. Apparently the store only had one butternut! So no problem! But what was a problem…. the fact that an acorn squash is ridiculously hard to peel. Peeling squash you see, helps to ensure that alot of the squash is used! I used to cut the skin off, but this is much better, albeit harder for acorn squashes…. So I got out alot of work stress by peeling that buster.

Next thing we did was salvage the seeds from both of the squash! Then put them on a small separate baking pan. And added lots of good sea salt.

Here’s the butternut squash cut up into about 1 inch cubes.

Then we added a ton of spices! Gotta have flavor!

And here are the lentils boiling… I never use lentils… I should change that.

And then to put it all together, we crumbled some nice goat cheese that I had bought from wegmans, and added all of the ingredients into a nice big bowl. Then some olive oil and vinegar is definitely needed into this salad to give a nice contrast to all of the rest of the flavors. To see the recipe, just head over to Deb’s post here.

Charm City Current » Site-Wide Feed

Tweet