Lentil, Kale & Butternut Squash Bowl with Maple Vinaigrette

I am super-duper sicky. Ugh. It was bound to happen sooner or later, what with working with germy little ones. It came on swiftly & quickly put me out of commission. Somehow last night, in the midst of aches & pains, I had the energy to put together a nourishing dinner…

It was quick, easy & delicious. I always have the “Steamed Lentils” from Trader Joe’s on hand. They are a staple in my kitchen as they are so versatile. You can eat them hot or cold. Mix them with veggies, toss into a salad, stuff in a squash, etc. They’re awesome. I’d also picked up a small butter nut squash & some kale at the farmers’ market - more seasonal staples. I really don’t know where the inspiration for this dish came from, but as I lifelessly scoured the fridge for something to make, this combination came to mind & sounded wonderful. Better yet, this dish couldn’t be more simple to prepare…

“Lentil, Kale & Butternut Squash Bowl with Maple Vinaigrette”

Salad

1 small butternut squash

1 package of Trader Joe’s Steamed Lentils

1 bunch lacinato kale

Preheat oven to 400 degrees. Peel the butternut squash & cut into 1/4-1/2 inch chunks. Toss with olive oil, sea salt, pepper & a drizzle of agave. Roast for 25-35 minutes.

Chop kale into bite size pieces & steam for 3-5 minutes.

Heat lentils according to package directions.

Maple Vinaigrette (via Martha)

2 Tbsp. extra-virgin olive oil

1 Tbsp. apple cider vinegar

2 tsp. pure maple syrup (preferably Grade B)

1 1/2 Tbsp. Dijon mustard

Whisk together olive oil, cider vinegar, maple syrup, & Dijon mustard. Season with sea salt & pepper.

In a large bowl, combine roasted butternut squash, steamed kale & lentils.Toss with dressing & serve warm.

The flavor combination was wonderful, as well as my lackluster palate could detect. I look forward to making this again when I am feeling better, & when my taste buds & spirits are brighter. Until then, it’s back to bed I go!