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Warm Lentil and Acorn Squash Salad with Yogurt Vinaigrette (Guy Fieri) Recipe

Warm Lentil and Acorn Squash Salad with Yogurt Vinaigrette (Guy Fieri) Recipe

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Warm Lentil and Acorn Squash Salad with Yogurt Vinaigrette (Guy Fieri)

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Ingredients:

Serving

1 large acorn squash, halved and seeded
4 tbsp extra-virgin olive oil
1 tbsp freshly chopped thyme
kosher salt and freshly ground black pepper
2 1/2 cups green lentils
1/4 cup roughly chopped (1/8 inch) onion
1 medium clove garlic , smashed
1 small lemon, sliced
1 bay leaf
pinch red pepper flakes
2 tbsp extra-virgin olive oil
1 small onion , cut into 1/4-inch slices
kosher salt and freshly ground black pepper
3 tbsp white wine vinegar
1 tbsp lemon juice
1 tsp minced garlic
1 tbsp chopped fresh mint
2 tsp chopped fresh cilantro
1 tsp sliced scallions
1/3 cup extra-virgin olive oil
1/4 cup greek yogurt
kosher salt and freshly cracked black pepper

Directions:

For the salad: Preheat the oven to 375 degrees F. Using a sharp knife, cut the squash halves into 1-inch cubes, leaving the skin intact. Add to a bowl and toss with 3 generous tablespoons of the olive oil, the thyme and season with salt and black pepper. Transfer to a large baking sheet. Roast the squash until fork tender, 25 to 30 minutes. Remove from the oven and cool slightly.
Add 3 cups water, the lentils, onions, garlic, lemon slices, bay leaf, red pepper flakes and some black pepper to a medium saucepot. Set over high heat and bring to a boil. Reduce the heat to medium-low. Simmer until tender, 20 to 25 minutes. Season with salt. Remove from the heat and drain. Discard the onions, lemons and bay leaf. Put the lentils in a large glass mixing bowl, toss with a scant tablespoon olive oil and set aside.
For the caramelized onions: Meanwhile, place a large saute pan over high heat and add 2 tablespoons olive oil. Once hot, add the sliced onions. Season with salt and pepper. Cook until starting to color, about 30 seconds. Reduce the heat to low. Caramelize, stirring occasionally, about 20 minutes; the onions should be tacky and deep golden brown. Remove from the heat and keep warm.
For the yogurt vinaigrette: In a large glass mixing bowl, whisk the white wine vinegar, lemon juice, garlic, mint, cilantro and scallions together until incorporated. Drizzle in the olive oil and whisk until smooth, about a minute. Add the yogurt and continue whisking until creamy, an additional minute. Season with salt and pepper. Cover and refrigerate in an airtight container until ready for use, or up to 3 days.
To serve: When the squash is cool enough to handle, transfer to bowl with the lentils. Drizzle in the yogurt vinaigrette and toss to coat completely. Spoon into a large serving dish and garnish with the caramelized onions.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	578.7 Kcal (2423 kJ)
Calories from fat	257.7 Kcal
		% Daily Value*
Total Fat	28.63g	44%
Cholesterol	0.49mg	0%
Sodium	13.62mg	1%
Potassium	1094.73mg	23%
Total Carbs	58.98g	20%
Sugars	3.01g	12%
Dietary Fiber	27.23g	109%
Protein	22.88g	46%
Vitamin C	20.4mg	34%
Vitamin A	0.1mg	4%
Iron	22.1mg	123%
Calcium	95.5mg	10%

Amount Per 100 g
Calories	249.7 Kcal (1045 kJ)
Calories from fat	111.19 Kcal
		% Daily Value*
Total Fat	12.35g	44%
Cholesterol	0.21mg	0%
Sodium	5.88mg	1%
Potassium	472.36mg	23%
Total Carbs	25.45g	20%
Sugars	1.3g	12%
Dietary Fiber	11.75g	109%
Protein	9.87g	46%
Vitamin C	8.8mg	34%
Vitamin A	0.1mg	4%
Iron	9.5mg	123%
Calcium	41.2mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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