Warm Roasted Squash Salad with Crispy Lentils and Citrus Tahini Dressing

Instructions

1. 1

   Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

2. 2

   In a large bowl, toss the squash with 1 1/2 tablespoons (22 ml) olive oil, half of the smoked paprika, half of the cumin, 1/2 teaspoon salt, and a little black pepper. Spread the squash in a single layer on the baking sheet.

3. 3

   Roast the squash for 22 to 25 minutes at 425°F (220°C), turning once halfway through, until tender and browned on the edges.

4. 4

   Meanwhile, pat the lentils very dry with paper towels. Toss them with 1 tablespoon (15 ml) olive oil, the remaining smoked paprika, the remaining cumin, and 1/4 teaspoon salt.

5. 5

   Place the seasoned lentils on another tray or on an open section of the baking sheet and roast at 425°F (220°C) for 12 to 15 minutes, stirring once, until golden and lightly crisp.

6. 6

   In a small skillet over medium heat, toast the pumpkin seeds for 2 to 3 minutes, stirring constantly, until fragrant. Remove from the heat.

7. 7

   For the dressing, whisk together the tahini, lemon juice, honey, water, lemon zest, 1/2 tablespoon (8 ml) olive oil, a pinch of salt, and black pepper until smooth and pourable.

8. 8

   In a large bowl or serving platter, arrange the mixed greens, red onion, and parsley. Add the warm squash and toss gently.

9. 9

   Top with the crispy lentils, toasted pumpkin seeds, and crumbled feta. Drizzle with the citrus tahini dressing just before serving.

10. 10

    Serve immediately to keep the contrast between the warm squash, crispy lentils, and fresh greens.