Beluga lentils & butternut squash salad with a creamy lime & soy sauce
Friday and a good lentil salad while the last light of the summer evening lingered outside. After I took some shots of the lentil and butternut squash salad, we enjoyed it in the garden with warm pitas, sriracha and lemonade. Summer evenings and fresh filling salads is a frequent dinner ritual on days like these.
Dinner is mostly a result of what inspires me in our local local shop. Today I picked up a beautiful butternut squash that ended up being baked until perfection and folded into my creamy yummy lentil salad. Lentils might be one of the foods that I eat the most. I have a long ongoing love story with lentils. If not in my salads they're in my burgers, soups or chilis. Lately I have been crushing hard on cashew cream sauces, and this sauce gave the salad adelicious japanese twist. I’m using shichimi togarashi, the japanese seven spices mix in the sauce. You can use chill flakes instead or sub with the same amount of sriracha. There's no reason not to healthify a good salad further. Flaxx seeds and hemp seeds, brings extra goodness in form of great texture and nutrition.
Beluga lentils & butternut squash salad with a creamy Lime & soy sauce
Serves 2 people as a main, and 4 people as a side dish
Beluga lentils & butternut squash salad
100 g (1 dl) Olive oil
500 gr (5 dl) coooked beluga lentils (dry, use 200 gr, cook for 20 minutes or less if soaked)
1/2 a butternut squash, peeled, de-seeded and cut into 1 inch cubes (2.5 cm)
1 -2 yellow, onion finely chopped
coconut oil to fry
1/2 head of fresh red cabbage, thinly shredded
150 g fresh spinach, thinly shredded
4-5 heirloom carrots, shredded
2-3 scallions, finely chopped
2 tbsp hemp seeds
2 tbsp broken flaxx seeds
1 tbsp toasted sesame seeds
A big handful of basil, finely chopped 100 gr, toasted almonds crushed
salt & pepper
Creamy soy, lime, cashew sauce
3 tbsp white cashew butter
2 tbsp olive oil
t tsp salt
1 clove garlic, crushed
1/4 inch ginger, crushed
2 tbsp water
1 tsp Shichimi Togarshi (you can sub with a tsp sriracha sauce)
2 tsp honung
1 tbsp sesame oil
2 tbsp soy sauce
juice from 1 lime
2 tbsp japanese rice vinegar
Preheat your oven to 200 ℃. Cover a baking tray with baking paper.
Place the chopped butternut squash cubes on the tray and drizzle olive oil for baking and toss the squash around to coat well with the oil. Salt and pepper good. Bake for 35-40 minutes, turn the butternut squash cubes once after 20 minutes. Saute the onion in a pan on medium low heat for a few minutes in coconut oil and set aside. Cook lentils after instructions and leave to drain. In a bowl, mix the sauce ingredients and set aside. Add the shredded spinach, red cabbage, carrots, and scallions. Mix in half of the seeds and almonds and leave the rest for topping the salad. Toss around. Drizzle a little fine olive oil on the lentils and add a pinch of salt. Add to the bowl with the sautéed onion and basil and mix everything lightly.
Add the baked butternut squash and half of the Creamy Soy and Lime cashew sauce and fold it into to the the lentils salad. Top with the rest of the seeds and nuts, and drizzle the second half of the sauce. Salt and pepper an extra round to finish. Voila! Serve with warm bread, pita our sourdough. Delicious to add some extra heat with a hot sauce like sriracha.