Quinoa Miso Salad With Lentils and Roasted Butternut Squash With Cranberries
Author: www.gardenfreshfoodie.com
Recipe type: Main
Cuisine: Vegetarian
Prep time:
Cook time:
Total time:
Serves: 8-10
Roasted Butternut Squash and Cranberries With Quinoa and Lentils Topped With a Miso Dressing
Ingredients
To cook the lentils:
1 cup brown or green lentils, equals about 3 cups cooked
2¼ cups of water
2 bay leaves
½ tsp salt
½ tsp thyme
Quinoa:
1 cup quinoa, soaked for at least 3 hours (or more) and drained
2 cups of water
pinch salt
To roast the squash:
3 cups of cubed butternut squash, about 1-1½#
½ tbsp grape seed oil
1 tsp dried thyme, or 1 tbsp fresh
¼ tsp salt
freshly ground pepper
½ cup fresh/frozen cranberries-or up to 1 cup (alternatively, can use ¾ cup dried cranberries or cherries, I'd soak them if doing this)
parchment paper
3 cups spinach or kale (if kale-chop and sauté this, see instructions)
Miso Dressing (recipe will make more than you need, extras are great on salad):
½ c organic white miso (more mild than other forms)
2 tbsp freshly chopped ginger
2 cloves of garlic
½ c water
6 tbsp organic brown rice vinegar (or rice wine vinegar)
2 tbsp orange juice
Pecans:
1 cup of peans, halved or chopped
1 tbsp maple syrup
Additional For Assembly:
½ cup minced red onions
1-2 tbsp freshly chopped parsley
Salt/pepper to taste
Zest of 1 lemon
Instructions
To make lentils: Rinse and remove any debris: place into a pot with water, bay leaves, salt, thyme and bring to boil. Reduce heat to simmer and cook until lentils are tender, about 20 minutes. Be sure not to overcook, and taste for doneness. If done before water has been absorbed, drain excess water, can be done 2-3 days ahead.
While lentils are cooking, make quinoa: Rinse quinoa and place soaked quinoa into pot with water and salt. Bring to a boil, reduce heat to simmer until quinoa has absorbed water, or tastes tender (check at 20 minutes), can be done 2-3 days ahead. If there's extra water, drain it.
While quinoa and lentils are cooking, roast squash: preheat oven to 400 degrees. Place piece of parchment on a baking sheet (this prevents squash from getting too soft and smooshed. Toss squash with thyme, oil, salt, and pepper and place on sheet. Let roast for about 10 minutes before adding cranberries. Add cranberries and cook until squash is tender and cranberries have popped/opened, about another 10 minutes.
Place spinach into large bowl. When squash is done, pour into bowl with spinach and toss until wilted. Alternatively, you can do this right on the cookie sheet (this can be done 1-2 days ahead). If using kale, sauté with water. If desired, can sauté onions if raw isn't preferred in final assembly.
Toast pecans at 375 degrees for 5-7 minutes. When slightly toasted, remove from oven, drizzle syrup over the top and toss to coat. Can be done 2-3 days ahead.
Make miso dressing by placing all ingredients into a blender, like a Vitamix. Blend until smooth. Can be done 3-5 days ahead of time. If doubling, you will have left over dressing (you'll be happy to have it on hand for salads or left over grains/beans)
Day of: place quinoa, lentils, onions, lemon zest, and dried cranberries/cherries (if using in place of fresh cranberries) in a large bowl. Add miso dressing and toss to coat, about ½ cup. Gently add in squash mixture. Garnish with freshly chopped parsley and pecans, or place nuts on side if nut allergies are possible. Refrigerate for a few hours before serving.
Notes
18% Vitamin A, 12% Vitamin C, 36% calcium, 20% iron, 610 mg of potassium. Nutrition Calculated Without miso dressing, for miso dressing, visit our recipe for ginger miso dressing, link on page. If nuts are included in calories, add 75 calories and 7.8 g of fat to each serving.
Nutrition Information
Serving size: 1/10 Calories: 184 Fat: 2.1 g Carbohydrates: 35 g Fiber: 9.2 g Protein: 8.8 g Cholesterol: 0 mg
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/side-dishes/quinoa-miso-salad-with-lentils-roasted-butternut-squash-cranberries/