Warm Brown Lentil Salad with Maple-Roasted Squash, Seared Radicchio, and Creamy Tahini Orange Dressing

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the squash on a baking tray and toss it with 1 tablespoon olive oil, the maple syrup, sweet paprika, 1/2 teaspoon cumin, 1/2 teaspoon salt, and a pinch of black pepper.

2. 2

   Roast the squash for 25 to 30 minutes at 220 °C / 425 °F, turning once halfway through, until tender and browned at the edges.

3. 3

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

4. 4

   Toast the pumpkin seeds in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until lightly crisp. Remove and set aside.

5. 5

   In the same skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the radicchio and cook for 2 minutes per side until lightly charred and just softened. Transfer to a board and cut into large pieces.

6. 6

   Lower the heat to medium and add the red onion to the skillet with a drizzle of the remaining olive oil. Cook for 3 to 4 minutes with a pinch of salt until slightly softened but still fresh-tasting.

7. 7

   Make the dressing by whisking together the tahini, orange juice, orange zest, apple cider vinegar, garlic, remaining cumin, remaining olive oil, 1/2 teaspoon salt, and black pepper to taste until smooth and creamy.

8. 8

   In a large bowl, toss the warm lentils with the red onion, half of the parsley, and two-thirds of the dressing.

9. 9

   Add the roasted squash and seared radicchio, toss gently so the squash keeps its shape, and adjust salt and black pepper if needed.

10. 10

    Serve the warm salad topped with the remaining parsley, toasted pumpkin seeds, and the rest of the dressing drizzled over the top.