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This is one of our favourite winter salads. Roasted vegetables combine with wholesome lentils and brown or wild rice, drizzled with a mouthwatering honey mustard dressing and topped with goat cheese and walnuts... need we say more?
canola oil, for cooking
1 small butternut squash
2 cups (500 mL) cauliflower florets
1/2 tsp (2 mL) curry powder
1/2 cup (125 mL) brown and/or wild rice (or a blend)
1/2 cup (125 mL) green or french green lentils
1 celery stalk, chopped
1/4 cup (60 mL) finely chopped purple onion
1/4 cup (60 mL) chopped Italian parsley
1/4 cup (60 mL) canola oil
2 Tbsp (30 mL) apple cider or rice vinegar
1 tsp (5 mL) grainy mustard
1 tsp (5 mL) honey
1/2 cup (125 mL) crumbled goat cheese or feta
1/2 cup (125 mL) walnuts, toasted and chopped
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