What to eat for dinner? This can be such a common question we ask ourselves. Am I right? Oftentimes after a long day we want something wholesome and nourishing that will warm our bodies and souls. And sometimes when we think of salads we can feel uninspired. A lot of salad recipes out there can be lacking in flavor and satisfaction.
Yet this salad for dinner recipe is a brilliant option! It is filling on its own, so you don’t need to worry about making a side dish. You can make this salad for dinner on a Sunday and enjoy it throughout the week as the veggies reheat well.
This salad for dinner recipe is special because it has flavorful and filling components. I mean how many boring salads have you tried before. Too many? We don’t need another sad salad. Am I right?
This salad recipe includes:
Rice but not just any rice. This salad’s rice is flavored with veggie broth and seasonings. It simply goes straight into the rice cooker along with the usual water. If you don’t have a rice cooker, you can cook your rice in a pot of boiling water.
Brown lentils are filled with protein, inexpensive, and a great staple to have in your pantry. There are a rainbow of lentils out there ranging in oranges, reds, yellows, blacks, and browns. Orange or red lentils cook too fast and will become mushy which makes them great for soups. For this recipe, we will use brown lentils as they hold their shape well. These are usually the most common to find in grocery stores.
Edamame is a fun veggie to add. It adds a punch of flavor and pairs well with our carrot sesame salad dressing.
Fun salad dressing makes this salad bowl pop and feels inspiring and good to eat. The salad dressing gets its gorgeous color from carrots. And the sesame oil and rice vinegar give it a sweet and rich flavor profile.
Preheat the oven to 220 C / 425 F.
Cut pumpkin or butternut squash in half lengthwise using a sharp knife. Scoop and scrape out the seeds and strings using a sharp spoon.
Brush the pumpkin flesh with oil and place the flesh down on a baking sheet. Pierce a few times with a fork or knife to let steam escape. Bake for 40 minutes or until tender when pierced.
In a rice cooker, add all the ingredients for the rice.
Bring a pot of 1 1/2 cup water to a boil. Then, add in the brown lentils and reduce the heat to a simmer. Cook for 20-25 minutes. Drain the water and set aside.
Cook the edamame in a bowl of boiling water for 3-5 minutes. Drain the water. Set aside.
In a blender, add all the ingredients for the dressing and blend until smooth. Set aside.
For serving this salad for dinner, add to a bowl salad greens, rice, pumpkin, lentils, edamame, purple cabbage, and top with spoonfuls of the vibrant salad dressing.
To make this recipe even easier, you can omit the pumpkin and this salad for dinner recipe still tastes delicious. This recipe tastes is great to share with friends and family as it’s color and ingredients make it a pleasant surprise.