The Chew: Lentil & Butternut Squash Salad Recipe

The Chew: Lentil & Butternut Squash Salad

Michael Symon with in the kitchen with Christie Brinkley, who is known for “eating the rainbow” and eating a mainly plant-based diet. She just turned 62-years-old but she looks decades younger than that! She attributes a lot of anti-aging secrets to her diet, and keeping that in mind, Michael Symon wanted to share a recipe that she would love and enjoy. With her help, he prepared a Lentil and Butternut Squash Salad that even non-vegetarians could enjoy!

To get the recipe, click next page.

The Chew: Lentil & Butternut Squash Salad Recipe Ingredients

• 3 C vegetable stock
• 1 small bunch thyme – tied with butcher’s twice
• 3 tbsp olive oil
• 2 C parsley leaves – torn
• 1 C green lentils
• 1 fresh bay leaf
• 1/2 C walnuts
• 2 C butternut squash – medium dice

For the Vinaigrette:

• 1/2 lemon – zested, juiced
• 1/2 C flaxseed oil
• kosher salt and freshly ground black pepper
• 1/3 C Greek yogurt
• 2 tbsp apple cider vinegar
• 1 Fuji apple – julienned for garnish

The Chew: Lentil & Butternut Squash Salad Recipe Directions

1. In a medium saucepan, add the vegetable stock, lentils, thyme, and bay leaf
2. Season with salt and pepper
3. Bring to a boil then reduce to a simmer and cook until the lentils are tender, about 20-25 minutes
4. Let cool slightly, then drain any excess liquid
5. Remove and throw away the bay leaf and thyme
6. Preheat the oven to 375 degrees
7. On a baking sheet, add the walnuts and shake into an even layer
8. Toast until golden, about 10-12 minutes
9. Let cool slightly then roughly chop
10. Turn the oven up to 425 degrees
11. On another baking sheet, add the squash and spread into an even layer
12. Drizzle with olive oil and season with salt and pepper
13. Roast until the squash is golden brown and tender, about 20-25 minutes
14. In a medium bowl, add the yogurt, lemon zest, lemon juice, and vinegar, then whisk
15. Slowly pour in the oil while whisking, then set aside
16. In a large bowl, add the lentils, squash, half the walnuts, and 1/4 of the vinaigrette
17. Mix then add the parsleya nd season with salt and pepper
18. Garnish with apples and the rest of the walnuts