About the Recipe
Sunshine Kabocha Squash, Lentil + Chickpea Salad
Creamy miso, maple + apple cider dressing, roasted Brussels sprout leaves
Serves 4 - 6
This time of year, as summer gives way to fall, my creative inspiration naturally leans into bigger flavours: roasted and caramelized, sweet and savoury. I start thinking about one-pot feasts, soups, stews and roasts, meals made to share, dishes you can make ahead, and family-style food meant for the middle of the table.
I love Canadian flavours and Canadian ingredients, especially when they’ve been grown, raised or harvested by our neighbours and farmers. That might mean something from just down the road, from the province next door, or from all the way across the country. We’re incredibly fortunate to have a Canadian food identity that is constantly evolving, shaped by cultures and traditions that have been here for hundreds of years, thousands of years, and others that may have arrived only last year. That mix is what makes Canadian food so interesting.
Ingredients
Ingredients
Creamy Miso, Maple + Apple Cider Dressing
1 cup sour cream
1 cup Canadian canola oil
½ to ¾ cup apple cider vinegar
3 tbsp Dijon mustard
1 tbsp grainy mustard
3 tbsp golden miso
5 tbsp maple syrup
1 tbsp salt
½ tbsp cracked black pepper
Squash
1 large kabocha squash (approx. 2 lb)
3 tbsp canola oil
¼ tsp salt
¼ tsp cracked black pepper
¼ tsp ground cumin
¼ tsp ground coriander
Brussels Sprouts
12 to 18 Brussels sprouts, quartered
1 tbsp canola oil
¼ tsp salt
¼ tsp cracked black pepper
10 fresh sage leaves
Lentils + Chickpeas
1 cup dried lentils (I love a Canadian variety called Laird)
1 can (398 ml) chickpeas, drained and rinsed under cold water
To Finish
Flaked salt
Cracked black pepper
Preparation
Preparation
Dressing
Whisk everything together in a bowl and transfer to an airtight container. Best made the night before and left in the fridge to let the flavours develop.
Note: Leftover dressing will keep in the fridge for a week.
Lentils
Note: Cooking dry lentils allows for greater control of the texture, but canned lentils will also work well.
Simmer the lentils in a medium-large pot of water until tender, approx. 25 to 40 minutes.
Drain, rinse and set aside.
Squash + Brussels Sprouts
Note: I like kabocha for its dense, creamy texture once roasted, but there are dozens of delicious varieties (delicata, butternut, acorn) to choose from. You can eat some squash skin after roasting, but for this recipe, carefully peel the skin with a sharp knife or peeler, remove the seeds and cut into wedges or large pieces.
Preheat the oven to 375°F.
Toss the squash in a bowl with the canola oil, salt, pepper, cumin and coriander.
Place on a baking tray lined with foil or parchment paper and roast for 25 to 40 minutes, until tender and cooked through.
While the squash is roasting, toss the Brussels sprouts with canola oil, salt, pepper and sage leaves.
After the squash has roasted for 20 minutes, add the sprouts and sage to the tray and roast together for the last 15 to 20 minutes, until the outside leaves are golden brown and slightly caramelized.
Remove the tray from the oven, spread the lentils and chickpeas over the roasted squash and Brussels sprouts, and return to the oven for 10 minutes.
To Finish
Spoon the creamy miso maple dressing over top and finish with flaked salt and cracked pepper.
Serving Suggestions
This salad can be served warm as a tray bake, or at room temperature on a platter. I like the idea of a tray bake served warm in the middle of the table alongside roasted meat, fish or baked tofu.
Enjoy,
Chef Ned