Lentil & Roasted Squash Salad with Jalapeño Vinaigrette & Creamy Salsa Verde

Lentil & Roasted Squash Salad

with Jalapeño Vinaigrette & Creamy Salsa Verde

40 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
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Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

In this flavorful vegetarian dish, we’re using a piquant, warm jalapeño and scallion vinaigrette to bring together our hearty lentils, roasted squash, and juicy tomatoes. It’s all topped with a soft-boiled egg, whose yolk adds irresistible richness to the vibrant dish.
17 green SmartPoints® per serving
12 blue SmartPoints® per serving
12 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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Wellness Details Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

WW Recommended Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    820 Cals (est.)
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fresh
ingredients
Lentil & Roasted Squash Salad with Jalapeño Vinaigrette & Creamy Salsa Verde
Title
  • 2 Pasture-Raised Eggs
  • ½ cup Black Beluga Lentils
  • 2 cloves Garlic
  • 1 Jalapeño Pepper
  • 4 oz Grape Tomatoes
  • 1 Delicata Squash
  • 1 Lemon
  • ⅓ cup Salsa Verde
  • 2 Tbsps Sliced Roasted Almonds
  • ¼ cup Labneh Cheese
  • 2 Scallions
time-saving
tips & techniques
Cook the eggs
1 Cook the eggs

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, carefully add the eggs to the pot and cook 7 minutes for soft-boiled, or until your desired degree of doneness. Leaving the pot of water boiling, using a slotted spoon or tongs, transfer the eggs to a strainer and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Season with salt and pepper.

Prepare the ingredients
2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut the squash crosswise into 1/2-inch pieces. Thinly slice the scallions on an angle, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes; place in a large bowl. Season with salt and pepper. Quarter and deseed the lemon. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a bowl, combine the salsa verde and labneh. Taste, then season with salt and pepper if desired.

Cook & rinse the lentils
3 Cook & rinse the lentils

Add the lentils to the pot of boiling water. Cook, stirring occasionally, 25 to 27 minutes, or until tender. Drain thoroughly and rinse under water.

Roast the squash
4 Roast the squash

Meanwhile, place the squash pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat and arrange in an even layer. Roast 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Make the vinaigrette
5 Make the vinaigrette

Meanwhile, in a small pot, heat 2 tablespoons of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions, chopped garlic, and as much of the sliced pepper as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until slightly softened. Turn off the heat. Add the juice of 2 lemon wedges and 2 teaspoons of olive oil. Stir to combine.

Finish & serve your dish
6 Finish & serve your dish

To the bowl of seasoned tomatoes, add the rinsed lentils, vinaigrette, and roasted squash. Toss to combine. Taste, then season with salt and pepper if desired. Serve the finished squash and lentils topped with the seasoned eggs and creamy salsa verde. Garnish with the almonds and sliced green tops of the scallions. Serve the remaining lemon wedges on the side. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Cook the eggs
1 Cook the eggs

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, carefully add the eggs to the pot and cook 7 minutes for soft-boiled, or until your desired degree of doneness. Leaving the pot of water boiling, using a slotted spoon or tongs, transfer the eggs to a strainer and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Season with salt and pepper.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut the squash crosswise into 1/2-inch pieces. Thinly slice the scallions on an angle, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes; place in a large bowl. Season with salt and pepper. Quarter and deseed the lemon. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a bowl, combine the salsa verde and labneh. Taste, then season with salt and pepper if desired.

Prepare the ingredients
Cook & rinse the lentils
3 Cook & rinse the lentils

Add the lentils to the pot of boiling water. Cook, stirring occasionally, 25 to 27 minutes, or until tender. Drain thoroughly and rinse under water.

4 Roast the squash

Meanwhile, place the squash pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat and arrange in an even layer. Roast 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Roast the squash
Make the vinaigrette
5 Make the vinaigrette

Meanwhile, in a small pot, heat 2 tablespoons of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions, chopped garlic, and as much of the sliced pepper as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until slightly softened. Turn off the heat. Add the juice of 2 lemon wedges and 2 teaspoons of olive oil. Stir to combine.

6 Finish & serve your dish

To the bowl of seasoned tomatoes, add the rinsed lentils, vinaigrette, and roasted squash. Toss to combine. Taste, then season with salt and pepper if desired. Serve the finished squash and lentils topped with the seasoned eggs and creamy salsa verde. Garnish with the almonds and sliced green tops of the scallions. Serve the remaining lemon wedges on the side. Enjoy!

Finish & serve your dish
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