Lentil & Roasted Squash Salad

with Jalapeño Vinaigrette & Creamy Salsa Verde

40 MIN

2 Servings

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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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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian Carb Conscious

Nutrition

PER SERVING
Calories

820 Cals (est.)

View Full Nutrition

fresh

ingredients

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

step-by-step

instructions

Cook Along

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.

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.

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!

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