This salad for dinner recipe checks all of the boxes for being nourishing, flavorful, and filling. Grab a bowl and throw in some salad greens, rice, lentils, and edamame. And then top of this salad for dinner recipe with a gorgeous yellow dressing. It’s almost too good to be true, isn’t it?
GUIDE
Course Salad
Cuisine healthy
Servings 4
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
INGREDIENTS
Ingredients
Bowl
1/2pumpkin or butternut squashcubed and roasted
1/2cupbrown lentils(will make 1 cup) - use brown as orange will become mushy
5cmlemongrass(use for cooking in rice cooker and then throw away)
Sauce
1carrotgrated
1 1/2tablespoongingergrated
3tablespoononionchopped
3tablespoonolive oil
2tablespoonrice vinegar
2tablespoonsesame oil
1 1/2tablespoonhoneyor maple syrup
INSTRUCTIONS
Instructions
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 brown lentils and reduce 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, and top with spoonfuls of the vibrant salad dressing.
NOTES
Notes
To make this recipe even easier, you can omit the pumpkin and this salad for dinner recipe still tastes delicious.