Roasted Squash & Lentil Kale Salad Is Packed with Gut-Health

• porții: 4
• timp activ: 30 mins
• timp total: 1 hour 20 minutes

Ingrediente

1 (1½-pound) butternut squash, peeled, seeded and cubed (1-inch; about 5 cups)

6 tablespoons extra-virgin olive oil, divided

1 teaspoon garlic powder

1 teaspoon garam masala

½ teaspoon ground ginger

¼ teaspoon ground pepper

½ teaspoon salt, divided

1 pitted Medjool date

3 tablespoons cider vinegar

2 tablespoons warm water

8 cups packed torn curly kale leaves

1 (8-ounce) package precooked microwaveable black lentils

½ cup unsweetened dried cranberries

¼ cup roasted pepitas

⅓ cup crumbled feta cheese

Instrucțiuni

Preheat oven to 425°F. Combine squash, 1 tablespoon oil, 1 teaspoon each garlic powder and garam masala, ½ teaspoon each ginger and pepper, and ¼ teaspoon salt in a large bowl; toss to coat. Spread in an even layer on a large rimmed baking sheet. Roast until lightly browned and tender, about 20 minutes.

Meanwhile, finely chop 1 date. Using the flat side of a large knife, smash into a paste; scrape into a small bowl. Gradually whisk in 3 tablespoons vinegar, 2 tablespoons water and the remaining 5 tablespoons oil until combined and semi-smooth. (Alternatively, pulse date in a mini food processor until very finely chopped and pastelike, about 10 pulses. Add 3 tablespoons vinegar, 2 tablespoons water and the remaining 5 tablespoons oil; pulse until combined and semi-smooth, about 10 pulses.)

Place 8 cups kale in a large bowl; massage 3 tablespoons of the vinaigrette and the remaining ¼ teaspoon salt into the leaves until dark green and wilted, about 2 minutes.

Divide the kale among 4 (32-ounce) Mason jars. Top with lentils, the roasted squash, ½ cup cranberries, ¼ cup pepitas and ⅓ cup feta. Drizzle with the remaining dressing. To serve, empty a jar into a bowl; toss to combine.