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Prepare Yogurt and Honey Mustard Dressing

Prepare Spiced Cashews

  • Cashews, halved 2 cups
  • Butter 2 Tbsp
  • Brown sugar 3 Tbsp
  • Smoked paprika 1 Tbsp
  • Cayenne 0.25 tsp
  • Chipotle powder 0.25 tsp
  • Salt, to taste

Prepare Seasoned Butternut Squash

  • Butternut squash, peeled, medium dice 3 lbs
  • Oil 1 Tbsp
  • Smoked paprika 2 Tbsp
  • Cayenne 1.5 tsp
  • Salt, to taste
  • Black pepper, to taste

Finish the Salad

  • Lentils, mixed, black, green, and pink, cooked 10 cups
  • Seasoned Butternut Squash, prepared 10 cups
  • Salt, to taste
  • Spiced Cashews, prepared 2 cups
  • Garlic, thin sliced, fried until crispy 1 cup
  • Sesame seeds, toasted (if desired) 0.5 cup
  • Chives, chopped 0.25 cup
  • Yogurt and Honey Mustard Dressing, prepared 15 oz
  1. Prepare Yogurt and Honey Mustard Dressing

    • Combine dressing and yogurt, stir until uniform.
    • Yield: 16 oz.

  2. Prepare Spiced Cashews

    • Combine all ingredients in a pan on medium heat until sugar is dissolved. Let cool and store for use.
    • Yield: 2 cups.
  3. Prepare Seasoned Butternut Squash

    • Toss the butternut squash with oil and seasonings. Roast at 400°F until tender and slightly charred.
    • Yield: approx. 3 lbs.

  4. Finish the Salad

    • Sauté lentils, Seasoned Butternut Squash, and salt on medium heat until warmed through, top with remaining ingredients.

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