With summer well behind us we are officially in fall season teretorry that means it’s all about pumpkins. I find myself feeling ready to settle into the comfort foods of autumn. This roasted butternut salad is perfect to help ease the transition into fall because it’s still a salad and gives you the warm weather vibes. There are crisp Brussels sprouts with fresh parsley, sweet-tart early pomegranates, balanced with some hearty roasted butternut and earthy french green lentils. Beluga and French Puy lentils are my secret to bulk up any quick salad when you want a dinner sized salad, since it requires very little cooking time and is delicious, I always make sure to have a bag stocked in my pantry. Pecans add the crunch factor, sumac, cumin, Harrisa add a spicy flair to round off all the North African flavors.
Harrisa Roasted Butternut Squash with Pomegranate and Beluga
- 4-5 small baby sized butternut squashes or 2-3 regular large
- 2 tbsps cold pressed olive oil or ghee
- 1 teaspoon Harrisa paste
- 1/2 teaspoon ground cumin
- 1 tsp ground sumac
- 1 teaspoon sweet smoked paprika
- coarse sea salt
Method
- Preheat the oven to 200°C. /375°F.
- Place the butternut squash in the oven for 5 minutes to get the skin soft, then cut them in half lengthwise and place on a baking tray. This helps in easy cutting as the skin of butternut is very hard.
- Mix all the ingredients for the squash and Rub each half with this olive oil paste.
- Bake in the preheated oven for about 20-40 minutes depending on the size of the squash. They are done when they are soft and a fork inserts easily.
- Meanwhile prepare the salad.
Brussels sprouts & Beluga Salad
- 1 cup / 250 ml beluga lentils or other firm lentils of your preference
- 1 bay leaf
- 1/4 Cup toasted and chopped pecans
- 1/2 tsp sea salt
- 200 g / 8 oz raw brussels sprouts
- small handful of fresh herbs: flat-leaf parsley, cilantro, mint
- juice from 1 lemon
- 4 tbsp cold-pressed olive oil
- 2 tablespoons pure maple syrup
- arils from 1 pomegranate
Rinse and drain the lentils. Place in a saucepan with one bay leaf and add 2 cups water and salt. Cover with a lid and bring to boil. Lower the heat and cook gently for about 20 minutes or until tender. When done, set a side to cool.
Meanwhile bring a large pot of water to a boil.
Rinse the brussels sprouts, pick the outer leaf and shred very finely with a mandolins or sharp knife carefully or use a food processor with shredding blade.
Then add the shredded greens and blanch them for no more than a minute. Pour into a colander and rinse immediately in cold water. Drain well.
Prepare the dressing by whisking all ingredients in a small bowl. Set aside.
Place the blanched brussel sprouts and cooked lentils in a large mixing bowl. Pour the dressing over and toss to mix.
Remove the baked aubergines/eggplants and top the halves with a couple of spoonfuls salad and pomegranate seeds. Ready to serve.
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