Yield: 3/4 cup dressing
Servings: 6 to 8
Delicious hot or cold, this colorful salad, which includes both raw and cooked elements, delivers a unique mixture of textures and bright flavors. For a family-style meal, I like to present the salad on a platter. For dinner parties, I serve it on individual plates as a starter or an entrée. A few different components go into the salad, but each can be prepared one to two days ahead. You can season the cauliflower, roast the squash, cook the lentils, and mix the dressing in advance. Then simply compose the salad when you’re ready to serve it.
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We thought this was just delicious. I appreciated being able to make all the components the night before for quick assembly at the time of serving. This made a great first course, the next day a main course, and another day a salad to take to work. I would skip the sugar on the cauliflower. Cooking times on cauliflower and spaghetti squash were too long for my taste - I pulled them out at about half the recommended times, and did not broil the cauliflower. I also skipped the pomegranate molasses. There already seemed to be plenty going on in this salad, and we did not miss it. Flavors were great together.
I think so yummy and tasty this
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