Page 14 - Interface March Issue 2025

BUTTERNUT SQUASH AND LENTIL SALAD

Recipe by Aysegu Sanford

This is my favorite autumn salad that I make often as soon as the weather starts cooling down and
varies types of squash becomes available. To save on time, I usually roast the veggies over the weekend
and keep them in an airtight container to put it together in no time. However, it can also be enjoyed
while the veggies are still warm when they come right out of the oven.

INGREDIENTS
For The Salad
• 1 lbs butternut squash, peeled and sliced
• ½ lbs carrot, sliced into 1-inch slices
• 1 small red onion, peeled and cut into 10 wedges
• ¼ cup olive oil
• ½ teaspoon cumin
• ½ teaspoon salt
• 3 cups arugula
• 1 cup cooked green lentils
• ¼ cup pomegranate arils (optional)

For The Tahini-Yogurt Dressing
• 2 tablespoons tahini
• 4 tablespoons whole milk yogurt
• 2 tablespoons lemon juice
• 2 cloves of garlic, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper

METHOD
1. Preheat the oven to 425 F (218 C) degrees.
Line a sheet pan with parchment paper.
2. Place squash, carrots, and red onion onto the
sheet pan in a single layer.
Drizzle them with olive oil, cumin and salt.
Roast for 20-25 minutes.
3. To make the dressing, whisk together the tahini,
yogurt, lemon juice, garlic and salt and pepper
in a cup. Taste for seasoning and add in if
necessary. Feel free to add in a few tablespoons
of yogurt juice (or water) if it is too thick.
4. To assemble the salad: Spoon half of the
dressing into the salad bowl. Add in arugula and
give it a toss to make sure that arugula leaves
are coated with the dressing. Top it with the
roasted vegetables and cooked lentil.
Drizzle the salad with the rest of the dressing.
Give it a gentle toss.
5. If preferred, garnish with pomegranate arils.
Serve.

Source: https://foolproofliving.com/

INTERFACEDigimag | MARCH 2025 | 12