Autumn Lentil Salad
| Yield: | 4 Servings |
| Categories: | Salads |
| Vegetable cooking spray | ||
| 4 | c | Butternut squash (1 large squash); peeled and cut into 3/4-in cubes |
| 3/4 | ts | Curry powder |
| 1 1/4 | c | Dried lentils |
| 2 | Bay leaves | |
| 1 | lg | Red onion; finely chopped |
| 15 | Dried apricot halves; cut into thirds | |
| 1/2 | c | Low-salt chicken broth; plus |
| 1/4 | c | Broth; if needed |
| 1/2 | c | Minced fresh parsley |
| 2 | tb | Balsamic vinegar |
| 2 | ts | Canola oil |
| 1/2 | ts | Salt |
| 1/4 | ts | Fresh ground black pepper |
| 5 | c | Spinach leaves; *see directions |
| 1/4 | c | Chopped almonds; toasted |
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