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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

The Chew: Lentil & Butternut Squash Salad Recipe

Christie Brinkley joined Michael Symon in the kitchen on The Chew to help him prepare a Lentil and Butternut Squash Salad. ([email protected] / Flickr)

  • 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

Filed Under: Salads Tagged With: Christie Brinkley The Chew, healthy salad recipe the chew, Lentil and Butternut Squash Salad Recipe The Chew

 

About Emily Hayden

I graduated from the University of Cincinnati with a degree in Journalism. I played volleyball for the Bearcats and have been an avid sports fan my entire life. If I'm not glued to my computer screen, I'm chasing after my enthusiastic little boy. I have a passion for writing, reading, and all things health and fitness. Oh, and of course TV!

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