This salad has evolved from a number of delicious eats in my household. In recent years, I have discovered the incredible delicata squash, thanks to my friend Reem. I have been eagerly telling everyone about it since, and I have yet to find a person disappointed by this autumnal harvest wonder squash. It is the perfect fall squash and it is only available seasonally. So stock up everyone! The crispy edible skin and the creamy sweet squash make the perfect side dish. The best thing about this squash? You don’t need to peel it, and it is full of nutrients. It is high in vitamins C and A, potassium and fiber, and even provides calcium and iron!

I often serve it up as a snack for my family simply roasted crispy with cinnamon, salt, and pepper. In this salad, I use it to top a savory mixture of lentils on a bed of spinach along with some caramelized onions, garlic and cilantro, and juicy gems of pomegranate seeds. The topping is a fusion of flavors from the classic Egyptian Kushary, which is a lentil and pasta comfort food topped with caramelized onions and garlic in a vinegar sauce. The fried garlic and cilantro layered with pomegranate seeds is a delicious flavor fusion from a tasty Syrian dish that I LOVE, also made with lentils and pasta cooked in a savory pomegranate sauce called Haraa Asbaoo.

This salad is a colorful and festive dish I love to serve in large parties and it has always been a crowd pleaser. It is easy to make in large quantities and it plates beautifully. I hope you all enjoy it with your loved ones soon! 

Delicata Squash Lentil Salad

5 from 2 votes

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Course Main Course, Salad, Side Dish

Servings 6

Ingredients

  

• 2 delicata squash
• 1 red onion
• 1 cup green lentils
• 1/2 cup olive oil or grapeseed oil
• 2 tbsp cumin
• 2 tsp salt
• 2 tsp cinnamon
• 1/2 cup fresh pomegranate kernels
• 4 tsp crushed garlic
• 1/4 cup cilantro, chopped finely
• 1 lime, juiced
• 2 tbsp pomegranate molasses
• 2 cups fresh green spinach

Instructions

 

• Rinse the lentils and place in a pot with enough water to cover them completely, with no more than a cm of water above the lentils. For best results, check my post on cooking the perfect lentils.

  
  
  
• Stir in 1 tsp of cumin. Bring to a boil and reduce to medium-low until all the water evaporates. As the lentils cook, begin washing and prepping the squash as outlined below in step 4. 

  
  
  
• Once all the water has evaporated and lentils are tender, stir in some salt gently with a fork. Remove the pot from heat and allow it to cool completely before adding to the salad.

  
  
  
• Preheat the oven to 400 degrees (F). Thoroughly wash the squash and slice in half lengthwise. Cut off the bottom and cut off the top and scoop out all seeds. You may save the seeds to roast and eat later. 

  
  
  
• Slice the length of the squash into half circles about 1.5 inches thick.

  
  
  
  
• Arrange the squash slices on top of a baking sheet. Sprinkle half the oil, some salt, pepper to taste, and 1 tsp of cinnamon on the squash. Add the slices of red onion to the pan. Bake for 30 minutes, until the squash gains a golden color and some caramelization. Be careful not to scorch the onions. You may need to remove the onions earlier.
  
• In a small pan over medium heat, add 1 tbsp of oil and the crushed garlic. Stir frequently until fried golden, careful not to scorch it.
  
• Stir in the chopped cilantro to the garlic and toss until the cilantro wilts. Remove from heat and set aside.

For the dressing:

• In a small bowl, whisk together 1/4 cup of oil, the pomegranate molasses, lime juice, 1 tsp cumin, 1 tsp of cinnamon, and salt and pepper to taste.

Assembling the salad

• Layer the baby spinach onto a large platter.
• Layer the lentils on top of the spinach and drizzle on the dressing. Toss gently until all lentils and spinach are coated.
• Sprinkle the fried garlic and cilantro mixture ontop of the lentils, evenly distributed.
• Sprinkle the pomegranate on top, laying it into a circular design or diagonal lines if you like.
• Arrange the roasted squash and onions on top and serve.
  

Keyword christmas, holidays, lentils, pomegranate, squash, thanksgiving

This orange fennel salad is different than our typical Middle Eastern flavors, but you won’t have to look far to find some Mediterranean influence . I combine the citrus flavors of oranges and lemons with crunchy carrots and fennel, and toss it all with fresh mint and honey for a really surprisingly delicious winter salad. Since we have started to shift to an 85% vegan lifestyle (the other 15% is gooey yummy dessert I just can’t depart from), I have explored a wide variety of fresh and raw fruit and vegetable combinations. This salad has been consistently a hit and relished by all I have fed it to. Throughout the cold winter months, there is a colorful variety of delicious citrus, and I use any combination in this salad. My kids really enjoy this because of the artful appearance, and also because they love the sweet and juicy flavors. The crunchy sweet fennel complements the citrus, and makes a nice contrast of flavor on top of a bed of field greens. 

Start with a fresh bowl of field greens or arugula. 

This eventually helps to improve your generic cialis for sale long term memory. Some are mellow while some are outrageous. levitra price Erectile dysfunction viagra pills purchasing that is a sexual problem that has been a major cause of couple’s broken relationship. As far as long range rifle scopes cheapest tadalafil are concerned, Nightforce is by large the most efficient one. Use a vegetable peeler to peel ribbons of colorful crunchy carrots. I also like to use the peeler to slice thin slivers of the fennel. Because the flavor of fennel can be strong, its better to have delicate little pieces throughout.

The citrus honey vinaigrette is the perfect dressing for this salad, and it happens to be my family’s favorite one yet! The citrusy tang is balanced with some sweet orang clover honey and a fresh burst of mint! I hope you enjoy this fresh and delicious salad as much as we do.

Orange Fennel Salad

2017-03-02 07:46:42

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Ingredients

1. 2 oranges, any type you prefer
2. 1/2 c sliced fennel
3. 1/2 c chopped mint leaves
4. 1/2 diced shallot
5. 8 oz spring mix field greens
6. 1 carrot

For the citrus honey vinaigrette

1. 1 tbsp minced mint leaves
2. 1/4 c fresh lemon juice
3. 1/4 c fresh orange juice
4. 1 tbsp orange zest
5. 1-2 tsp salt (to taste)
6. 1/2 tsp freshly ground black pepper
7. 1/4 c olive oil
8. 2 tbsp orange clover honey
9. 1 tbsp balsamic vinegar

Instructions

1. Wash the oranges and zest the peel. Set the zest aside to be used for the dressing later.
2. Peel one orange with a sharp knife, including the white pith, so that the juicy flesh of the orange is exposed. Make two cuts into each section of the orange, just shy of the segment dividers. Set these segments aside to place on top of the salad.
3. Use the other orange for fresh squeezed juice. Cut the orange in half, juice only half of it, and then slice the other half into circles to place on top of the salad for decor.
4. Wash and rinse the greens. Place the drained greens into a large bowl.
5. Toss in the chopped mint leaves, shallots, and sliced fennel.
6. Wash and peel the carrot. With a vegetable peeler, slice thin ribbons of carrot and arrange artfully on top of the salad. You may do the same with the fennel, to slice thin pieces.
7. Arrange the orange segments and slices on top of the salad.
8. In a small bowl or cup, combine all the ingredients for the citrus dressing, and whisk. Pour on the dressing as you serve and enjoy!

Notes

1. Extra dressing may be stored in the refrigerator and used on many other salads! Try tossing in cooked farro or quinoa with this salad as well.

By Noha ElSharkawy

Sugar & Garlic https://sugarandgarlic.com/

This is such an easy and healthy salad to make and it goes great with any Mexican themed meals! It is also hearty enough to be a main meal for lunch or a light dinner. Avocados are one of those super foods with many great health benefits. I love them! Avocados optimize carotenoid absorption, support blood sugar regulation, have anti-inflammatory benefits, and improve heart health and cardiovascular health. They are also an excellent source of fiber, potassium, vitamins C , K and B6. It truly is a superfood and I LOVE to use them whenever I can!

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Guacamole Salad

2013-11-04 04:36:31

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Prep Time

10 min

Total Time

10 min

Prep Time

10 min

Total Time

10 min

For the Salad

1. 2 avocados
2. 1 medium tomato, diced
3. 1/2 jalapeño pepper, diced
4. 1/2 white onion, sliced
5. corn on the cob (cooked in microwave or grilled)
6. 1 bunch of fresh cilantro

For the dressing

1. 2 limes, juiced (1/4 cup)
2. 3 cloves minced garlic (1 tbsp)
3. 1/2 tsp cumin
4. salt and pepper to taste
5. pinch of cayenne pepper
6. 1/4 cup olive oil

Instructions

1. First cook the corn. If you want the chargrilled flavor, cook it over a fire on a gas range or grill or inside your oven. Once cooled to the touch, slice the corn off the cob and allow it to cool completely before adding to your salad.
2. Mix the chopped or sliced vegetables together in a large bowl.
3. Combine the dressing ingredients in a small bowl, mix well, and pour over the salad.

Notes

1. This goes great with tacos, fajitas, or burritos!

By Noha ElSharkawy

Sugar & Garlic https://sugarandgarlic.com/