Author Notes: This is a great way to use up leftover roasted pumpkin. You could also use acorn squash, butternut squash or yams. This salad packs a lot of crunch! The dressing is very subtle but you can make it louder by adding a spice of your choice, or an infused oil. Happy Autumn! —Anitalectric
Serves: 2
Ingredients
The Salad
-
2
cups cooked lentils*
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2
cups roasted pumpkin, diced
-
1/2
bunch parsley, chopped
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1
cup radicchio, chopped
-
1
carrot, cut into matchsticks
-
1
handful sunflower sprouts
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1/4
cup pomagranate seeds, to garnish
Tahini Dill Dressing
-
1/2
cup dill, chopped
-
1
tablespoon tahini, heaping
-
1
clove garlic, minced
-
1
lemon, juiced
-
2
tablespoons water
-
2
tablespoons rice vinegar
-
1/4
cup olive oil
-
salt and pepper, to taste
Directions
The Salad
- *I like to cook the lentils with plenty of water, to keep them from sticking, and a dried chipotle pepper. The heat stays in the pepper, but the smoky sweetness permeates into the beans.
- Divide ingredients between two plates and drizzle with Tahini Dill dressing. Serve extra dressing on the side. Suggested accompaniments: toasted pita, Sweedish rye flatbreads, or nori wrappers.
Tahini Dill Dressing
- Combine the first six ingredients in a bowl and whisk in the olive oil. Season to taste.