Recipe: Thanksgiving Lentil Salad

Ingredients

• 1 medium butternut squash (2 1/2 to 3 pounds), peeled and cut into 1/2-inch cubes
• 1 large red onion, cut into 1/2-inch wedges
• 2 cloves garlic, unpeeled
• 8 tablespoons olive oil, divided
• Kosher salt
• Freshly ground black pepper
• 3 cups French green lentils
• 2 bay leaves
• 1/4 cup sherry vinegar
• 1 tablespoon Dijon mustard
• 1 small bunch flat-leaf kale (about 6 ounces), stems removed and leaves thinly sliced
• 1 cup toasted pecans, coarsely chopped
• 1 cup golden raisins
• 1/2 cup coarsely chopped fresh parsley leaves

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag