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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Delicious and filling, with tons of different textures to keep things interesting. Made fantastic leftovers, which is good, because it's a lot of food.
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
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?