Savory Acorn Squash and Lentil Salad with Watercress and Radish

This vibrant salad combines the earthy sweetness of roasted acorn squash with protein-rich lentils and the peppery bite of watercress. Topped with crunchy jicama and radish, it’s a delightful mix of textures and flavors. A light lemon vinaigrette enhances the natural sweetness of the squash, making it a perfect dish for any meal. This recipe is vegetarian and rich in fiber, making it a healthy choice.

Ingredients:

• 1 medium acorn squash, halved and seeds removed
• 1 cup cooked lentils (green or brown)
• 1 cup watercress, washed and trimmed
• 1 cup jicama, peeled and diced
• 1/2 cup radishes, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon fennel seeds, toasted
• Salt and black pepper to taste
• Optional: 1/4 cup crumbled feta cheese (for non-vegan option)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Cut the acorn squash into halves and brush the cut sides with olive oil. Season with salt and black pepper.
3. Place the squash cut-side down on a baking sheet and roast for about 25-30 minutes, or until tender. Remove from the oven and let cool slightly.
4. In a large bowl, combine the cooked lentils, jicama, watercress, and radishes.
5. In a small bowl, whisk together the olive oil, lemon juice, toasted fennel seeds, salt, and pepper.
6. Once the squash is cool enough to handle, scoop out the flesh into the bowl with the lentil mixture and gently toss to combine.
7. Serve warm or at room temperature, garnished with crumbled feta cheese if desired.