Harvest Salad: A Seasonal, Gluten-Free Dish

Looking for a healthy and delicious holiday dish that will impress your guests? Look no further than this hearty Harvest Salad! Packed with seasonal ingredients, this delicious salad is an artisanal blend of flavors, textures, and colors - a feast for your eyes as well as your stomach.

 Why You'll Love This Recipe:

• Gluten-free: Perfect for those with dietary restrictions.
• Low-calorie: A guilt-free way to indulge in holiday flavors.
• Versatile: Can be served as a starter, side dish, or light lunch.
• Easy to Make: Simple steps for a delicious result.

 Seasonal Superstars: Acorn Squash, Kale, and Lentils

This Harvest Salad features three nutritional powerhouses: acorn squash, kale, and lentils.

• Acorn Squash: This winter squash is delicious and packed with vitamins and minerals, including vitamin A, vitamin C, potassium, and fiber. Roasting the squash brings out its natural sweetness and adds a satisfying crunch to the salad.
• Kale: This leafy green is a nutritional powerhouse, loaded with vitamins, minerals, and antioxidants. Massaging the kale with the dressing helps to soften the leaves and enhance its flavor.
• Lentils: The smallest of legumes, lentils pack more protein, fiber, and fewer calories per gram than most others. They are a great source of protein, fiber, and iron. We use Cheddah Lentils in this recipe to add crunch and a savory, cheesy burst of flavor. These crunchy wonders are a nutrient-packed gluten-free swap to croutons or bacon bits - and an entirely new way to experience lentils! (We also love that they're oil-free, so we get the cheesy, crispy indulgence without the added fat and calories of a cheese crisp.)

Ingredients:

For the Salad:

• 1 bundle Lacinato Kale, chopped
• 1 acorn squash
• 1 tbsp filtered water
• 1 tsp salt
• 1/2 green apple, thinly sliced
• 1 small shallot, thinly sliced
• 1/4 cup fennel fronds
• Zest from 1 lemon
• 1/3 cup Lentil Telepathy Crunchy Toasted Cheddah Lentils

For the Dressing:

• 1/3 cup unsweetened milked oats
• 2 tbsp tahini
• 2 tsp apple cider vinegar
• 1 tsp dijon mustard
• 2 medjool or deglet dates
• 2 fresh garlic cloves
• 1 tsp nutritional yeast
• 1/2 tsp salt
• 1/2 tsp paprika
• 1/2 tsp Italian seasoning

Instructions:

1. Prep the Squash: Preheat oven to 375°F. Slice the acorn squash in half, then cut into 1/2-inch slices. Toss with water and salt, wrap in foil, and bake for 35 minutes. Increase oven temperature to 425°F, unwrap, and roast for an additional 10 minutes. For extra crispiness, broil for a few minutes.
2. Make the Dressing: Blend all dressing ingredients until smooth. For a thicker dressing, heat it on the stove for a few minutes.
3. Assemble the Salad: Massage the kale with the dressing to soften the leaves. Arrange the roasted squash, apple slices, shallot, fennel fronds, and lemon zest on a platter. Top with the kale and a generous sprinkle of Lentil Telepathy Crunchy Toasted Cheddah Lentils.

Serve and Enjoy!

This Harvest Salad nourishes the body, soul, and senses. Its vibrant colors, bold flavors, and satisfying crunch make it a crowd-pleaser, and fit for most people with food sensitivities.

Recipe Credit: This delicious holiday salad recipe was prepared exclusively for Lentil Telepathy by Chef Jessica Mynarski of Jalapeño Kitchen. For more delicious gluten-free and dairy-free recipes created for those with food sensitivities, visit Jalepeno Kitchen!