It’s been a snowy weekend here in Seattle. I started my weekend with a trip to the grocery store to stock up on goods in case the weather got worse. And besides heading out to the gym a few times, we’ve pretty much stayed indoors. Between Dance Central on kinect, cleaning projects, photo and writing projects, and being entranced with season 2 of Lost, I’ve kept myself pretty occupied. The cats enjoyed watching the falling snow and Bilbo decided that sitting at my photography station (where I photograph all of my food photos) was the coziest place to watch the weather. And fulfill his dream of being a kitty model.
- 1 cup french lentils, uncooked
- 2 cups water
- 2 medium delicata squash
- 1 Tablespoon coconut oil
- Seeds from 1 pomegranate
- 6 cups of baby arugula
- ½ cup extra virgin olive oil
- 2 Tablespoons maple syrup
- juice from 1 lemon
- 1 Tablespoon brown mustard
- salt and pepper to taste
- Add lentils and water to a pot over high heat. Bring to a boil, and then simmer, covered, for about 30 minutes, or until tender.
- Preheat oven to 400 degrees.
- Cut squash into equal bite-size pieces. Toss with coconut oil and lay flat on sheet pan. Roast for 20 minutes, until tender, turning at least once.
- Divide the arugula amongst four plates. Top with warm lentils, squash, and pomegranate seeds.
- Mix olive oil, maple syrup, lemon, mustard, and salt and pepper to taste. Drizzel over salad.