French Lentil Salad with Squash, Kale + Olives

When the dark of winter persists and local produce variety is at its leanest, we are continually looking for ways to enjoy winter squash. Just like this salad featuring chickpeas, this high fibre favourite is light, protein-rich and makes enough to feed a crowd. We made it dairy-free but feel free to add a cubed or crumbled cheese of choice. 

French Lentil Salad with Squash, Kale + Olives
1.5 cups dry French Lentils, cooked according to the *Steaming Method
1 bunch curly green kale 
1 medium-large butternut squash (approx. 3-4 cups cubed)
2 tbsp olive oil
Pinch salt, chilli flakes, black pepper 
1 cup Castelvetrano olives, pitted
1 cup toasted almond slivers 
1/4 cup olive oil
1/4 cup red wine vinegar
1 tsp salt

Peel and chop squash. Heat the oven to 400 degrees. Toss the squash with olive oil, chilli flakes and salt. Add to a parchment lined baking sheet and roast at 400 degrees for 20 minutes, then toss lightly and roast another 25 minutes until browned. Remove and let cool.

Clean and finely chop the kale. Combine in a large deep salad bowl the kale, olive oil, red wine vinegar and the salt. Massage the kale with your hands for a few seconds until the leaves are well coated and start to soften.

Add the cooked lentils, squash, olives and almonds to the bowl. Gently stir everything together until well mixed. Careful not to over stir so you don't mush up the tender squash pieces.

Taste for salt and pepper and serve right away. Add cheese if you like when serving, a bit of crumbled feta or goat cheese is always a nice addition. 

*Steaming Method for Lentils
When steaming French Lentils it is important to soak them for 4-20 hours. Once soaked, drain and rinse them thoroughly. Then steam in a vegetable steamer basket for 10-15 minutes, until tender but firm. Once finished cooking, remove them from the steamer and allow them to cool slightly. Once lightly cooled toss with olive oil and salt to coat. Alternatively, add olive oil, salt, and lemon juice or wine vinegar while the lentils are hot and allow them to soak up the oil, salt and lemon juice or vinegar while hot. 

Serves 6-8.