Detox Roasted Delicata Squash, Pardina Lentil, and Kale Salad with Maple-Pear Balsamic Vinaigrette {Vegan}
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Yield: 4 servings
My vegan Detox Roasted Delicata Squash, Pardina Lentil, and Kale Salad with Maple-Pear Balsamic Vinaigrette is as delicious as it is healthy!
Maple-Pear Balsamic Vinaigrette:
  • 3 tablespoons good-quality pear balsamic vinaigrette
  • 1 tablespoon pure maple syrup
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ medium white onion, thinly sliced
  • 1 (10 oz/285 g) bunch of kale, rinsed, stems removed, and chopped small
  • ⅔ cup dry pardina lentils, rinsed and drained (see Note)
  • 3 tablespoons fresh pomegranate arils
Roasted Delicata Squash:
  • 1 medium (about 1 lb/450 g) Delicata squash, halved length-wise, de-seeded (seeds reserved for roasting), and sliced across into about ⅓-inch thick slices
  • 1½ tablespoons avocado oil
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
Roasted Delicata Squash Seeds (optional; or you can substitute something you don’t have to roast, such as raw pumpkin seeds or your favorite kind of nut):
  • ¼ to ⅓ cup Delicata squash seeds, rinsed and patted dry
  • 1 teaspoon avocado oil
  • 1 pinch salt
  • 1 pinch black pepper
  1. Whisk together all ingredients for the vinaigrette in a large bowl. Stir in the onion and kale and set aside so the kale can tenderize and absorb the flavors of the dressing.
  2. For the lentils, add the dry lentils to a medium saucepan and fill it ⅔ full with water. Cover the saucepan, bring it to a boil, and then cock the lid and turn the heat down slightly so it doesn’t boil over. Cook until the lentils are tender, about 20 minutes, and then drain well.
  3. While the lentils cook, roast the squash. For the roasted squash, preheat the oven to 425F. Toss together the squash, oil, salt, and pepper, and spread it out onto a baking sheet. Roast until golden on both sides, about 20 to 25 minutes, flipping once halfway through. Set aside.
  4. For the squash seeds, preheat the oven 325. Toss the seeds together with the oil, salt, and pepper, and spread out on a baking sheet. Bake until golden, about 15 to 25 minutes, stirring occasionally.
  5. Stir the lentils into the kale mixture and spoon this onto a serving dish. Top with the roasted squash, pomegranate arils, and toasted squash seeds (or pumpkin seeds).
  6. Serve.
Pardina Lentils: If you can’t find dry pardina lentils or don’t have time to cook the lentils, you can substitute with 1 (400 g) can of no-salt-added brown lentils, rinsed and drained.
Recipe by An Edible Mosaic™ at