Warm brown lentil salad with roasted squash, caramelized endives, and lemon ricotta with hazelnuts

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the squash with 1 1/2 tablespoons olive oil, smoked paprika, cumin, 1/2 teaspoon salt, and a pinch of black pepper. Spread on a tray and roast for 25 to 30 minutes at 220 °C / 425 °F, turning halfway through, until tender and browned at the edges.

2. 2

   Meanwhile, place the lentils and water in a saucepan. Bring to a boil, reduce the heat, and simmer for 20 to 25 minutes, until the lentils are tender but still holding their shape. Drain well and keep warm.

3. 3

   In a small bowl, mix the ricotta with the lemon zest, 1 tablespoon lemon juice, the garlic, 1 teaspoon honey, a pinch of salt, and a little black pepper until smooth and creamy. Set aside.

4. 4

   For the vinaigrette, whisk together in another bowl 1 tablespoon olive oil, the white wine vinegar, Dijon mustard, the remaining 1 tablespoon lemon juice, the remaining 1 teaspoon honey, a pinch of salt, and black pepper.

5. 5

   Heat the remaining 1/2 tablespoon olive oil in a large skillet over medium-high heat. Place the endives cut side down and cook for 2 to 3 minutes per side until lightly browned. Add 1 teaspoon of the vinaigrette and cook 30 seconds more to lightly glaze them.

6. 6

   In a large bowl, toss the warm lentils with half of the vinaigrette. Add the arugula and gently stir so it softens slightly from the heat of the lentils. Fold in the roasted squash carefully.

7. 7

   Transfer to a serving platter. Arrange the caramelized endives on top, add spoonfuls of lemon ricotta, and finish with the toasted hazelnuts and the remaining vinaigrette. Serve warm.