Make-Ahead Lentil + Delicata Squash Salad

Make Ahead Lentil & Delicata Squash Salad


1 cup dry green lentils
1 sprig sage or rosemary 
 1 garlic clove, smashed with    the flat side of a chef’s 
   knife, skin still on
 2 teaspoons salt, divided
 2 tablespoons olive oil, divided
 2 teaspoons red wine vinegar, divided
 1 medium delicata squash, halved lengthwise with
   the seeds scooped out, then sliced into ½ -inch
   half-moon shapes
 1 red onion thinly sliced
 2 handfuls arugula or baby kale


Heat oven to 400°F. Place lentils, sprig of sage, the garlic
clove, and 1 teaspoon salt in a medium saucepan and cover 
with water. Put a lid on and bring to a boil over medium-high heat.Reduce to a simmer and cook for about 20 minutes until 
tender but not mushy. Drain, remove garlic and sage, and allowto cool.

Meanwhile, toss delicata squash and onion slices with about
1 tablespoon of olive oil, 1 teaspoon of red wine vinegar, and1 teaspoon of salt. Arrange delicata squash and onion slices
out on a baking tray. Bake for 20 to 25 minutes until golden, flipping the squash pieces around the 15-minute mark.

In a medium mixing bowl, combine roasted squash and onions
with lentils and arugula and toss with another drizzle of
olive oil and teaspoon of red wine vinegar.

Greek Salad with Chicken

Greek Salad with Chicken


 4 large ripe organic tomatoes
 1 English cucumber, seeded and cut into small chunks
 1 small red onion, chopped
 2 Tbsp fresh cilantro, chopped
 4 oz organic feta cheese, crumbled
 2 cloves of garlic, minced
 2 Tbsp dried oregano
 2 Tbsp fresh lemon juice
 1 Tbsp olive oil
 2/3 cup black olives, diced
 1 cup cubed cooked organic chicken breast
 Sea salt and cracked black pepper to taste


Mix first six ingredients in a large mixing bowl. Sprinkle 
mixture with oregano.
Drizzle lemon juice and olive oil over the salad. Add olives 
and chicken and toss.
Best if placed in refrigerator to allow to chill prior to