Warm kabocha squash lentil sage salad

Warm kabocha squash lentil sage salad


Too many pumpkin lattes lately to celebrate fall’s arrival? Tis the season of EVERYTHING pumpkin. Stay on track (and in the fall mood) with this satiating autumn power salad, where kobocha squash, sage and pomegranates are all fighting for the star role. 

Warm butternut squash lentil sage salad

  • Servings: 4
  • Time: 1 hr 15 min
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1 medium kabocha or butternut squash
1 tbsp. olive oil
4-5 sage leaves, roughly chopped
2-3 c. baby spinach, baby arugula or baby kale, or a mix of all 3
1 c. cooked lentils
Seeds prom 1/2 pomegranate
olive oil
S & P to taste

Pre-heat your oven to 400F. Cut the kabocha squash in half and remove seeds. Cut squash into quarters. Rub with 1 tbsp. olive oil, sage leaves, salt and pepper and put face down on baking sheet. Cook for 35-40 minutes, turning right side up halfway through.

While the squash is cooking, fill a bowl with water. Holding the pomegranate under water, cut in half and scoop out seeds. The white pulp will float to the top making it easy to separate from the seeds and better yet the juice won’t get all over your clothes. Drain the seeds. (I can thank my bestie for this tip). 

In a bowl, combine salad greens, lentil and pomegranate. When squash is done cooking, remove from oven and allow to cool. Remove the skin from the squash and cut into small cubes. Add to the salad.

Toss with olive oil, sage, salt and pepper.