Orange Chipotle Honeynut Cabbage Salad

A vibrant salad featuring crispy lentils, roasted honeynut squash, and cabbage with a zesty chipotle dressing.

By @plantbasedrd

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 0.75 cup dry French lentils
• 0.5 cube vegetable bouillon cube
• 1 tbsp avocado oil
• 0.5 tsp garlic powder
• 0.5 tsp ground coriander
• 0.5 tsp smoked paprika
• 1 pinch kosher salt
• 400 g honeynut squash
• 1 tsp smoked paprika
• 0.5 tsp ground coriander
• 1 pinch kosher salt
• 1 tbsp avocado oil
• 1 lb cabbage
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 0.5 tsp ground coriander
• 1 pinch kosher salt
• 1 tbsp avocado oil
• 2 tbsp olive oil
• 4 cloves garlic cloves
• 1 tbsp pepitas
• 1 pinch kosher salt
• 2 pieces chipotle peppers
• 0.5 zest of 1 orange orange zest
• 2 tbsp apple cider vinegar
• 2 tbsp maple syrup

Instructions

1. Cook lentils according to package instructions, adding the vegetable bouillon to the water, then drain well.
2. Preheat the oven to 425°F and line three baking trays with parchment paper.
3. Transfer cooked lentils to a baking tray, add avocado oil, garlic powder, ground coriander, smoked paprika, and a generous pinch of salt. Toss to coat and spread out in a single layer.
4. Bake lentils for 15 minutes, toss, spread out again, then roast for an additional 5-8 minutes until crispy. Let cool completely.
5. Peel honeynut squash, remove ends, cut in half lengthwise, scoop out seeds, and slice into thin half-moons. Add to a second tray.
6. Sprinkle squash with smoked paprika, ground coriander, and a pinch of salt. Drizzle with avocado oil, toss to coat, and spread into a single layer. Roast for 15 minutes, flip, then roast for an extra 5 minutes, or until tender and golden around the edges.
7. Add thinly sliced cabbage to the third tray, sprinkle with smoked paprika, garlic powder, ground coriander, and a generous pinch of salt. Drizzle with avocado oil, toss to coat, and spread out in a single layer.
8. Roast cabbage for 22-25 minutes, tossing halfway, until the edges are lightly charred.
9. For the dressing, heat olive oil in a saucepan over medium-low heat. Add garlic cloves and pepitas with a pinch of salt. Stir until golden, about 2-3 minutes.
10. Add chipotle peppers, orange zest, apple cider vinegar, and maple syrup to the saucepan. Stir to combine and heat through.