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Thanksgiving Lentil Salad

yield: 9 total time: 85 minutes
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Ingredients

  • 1 butternut squash medium, 2 1/2 to 3 pounds, peeled and cut into 1/2-inch cubes
  • 1 red onion large, cut into 1/2-inch wedges
  • 2 cloves garlic unpeeled
  • 8 tablespoons olive oil divided
  • kosher salt
  • freshly ground black pepper
  • 3 cups French green lentils
  • 2 bay leaves
  • 1/4 cup sherry vinegar
  • 1 tablespoon Dijon mustard
  • 1 bunch kale flat-leaf, about 6 ounces, stems removed and leaves thinly sliced
  • 1 cup toasted pecans coarsely chopped
  • 1 cup golden raisins
  • 1/2 cup fresh parsley leaves coarsely chopped

Nutrition

  • Calories : 510 calories
  • Carbohydrate : 63 grams
  • Fat : 22 grams
  • Fiber : 24 grams
  • Protein : 21 grams
  • SaturatedFat : 2.5 grams
  • Sodium : 120 milligrams
  • Sugar : 11 grams
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