Layered Powerhouse Salad

Layered Powerhouse Salad

Serves 4

Ingredients

• 1 cup of raw quinoa (easy to cook in 20 minutes, be sure to rinse first)
• juice of 1 lemon
• 1 cup of cooked French lentils (you can buy these pre-cooked or cook your own in less about 20 minutes!)
• 1 Butternut squash cubed
• 1 tablespoon of coconut oil (extra virgin + cold-pressed)
• 2 heaping tablespoon of tahini (you may need to use lemon juice to thin out)
• 1/2 teaspoon of turmeric powder
• pinch of black pepper
• pinch of (Himalayan or sea) salt
• 2 large handfuls of baby kale or spinach or your favorite greens

For topping

• 2 tablespoon of raw pumpkin seeds
• drizzle of tahini
• splash of lemon juice
• ½ avocado (optional)

Preparation

1. Pre-heat the oven to 375°F. Peel and slice the butternut squash (or buy pre-cubed). Toss with the coconut oil and a pinch of salt and pepper. Place on parchment paper or foil on an oven-safe tray and bake for around 20-25 minutes, then flip over and continue to cook until fork-tender.
2. Meanwhile, cook the quinoa and lentils, (I like to cook them up ahead of time & use them in several different dishes). Steam or sauté greens.
3. Mix the quinoa and lentils in a bowl with turmeric, black pepper, tahini and lemon juice. Layer the butternut squash in wide bowl. Top with a layer of the quinoa/lentil mixture, then a layer of greens, then more butternut and so on. Finish off with pumpkin seeds and another drizzle of tahini and lemon juice. If you’re using avocado, place on top layer just before serving. If you’re taking this “to go”, add the avocado last