This week’s Sunday Supper takes up a few more pans than the one-pot wonders we’ve been whipping up as of late, but we promise the effort is still safely in the easy category. Looking for something healthy yet still substantial, and of course tasty, we remembered a warm salad we had a few years ago that was comprised mainly of lentils, butternut squash, arugula and goat cheese.
Well, both our pantries are usually well stocked with a rainbow of lentils (see our totally yummers lentil and potato salad recipe here), and butternut squash is always on hand during the cooler months; there wasn’t any arugula in the fridge – but there was baby kale. And goat cheese was also AWOL, so it was left out.
If anything this recipe tells you that flexibility counts in the kitchen, so using our memories and taste buds as a guide we came up with this yummy, healthy, vegan, Sunday Supper. We ate it as a meal, but you can easily turn it into a side and serve alongside roast chicken.
Serves 4 as a main course, 6 or more as a side
Southbrook Triomphe Chardonnay, VQA Niagara Peninsula, 2013
$22.95 Vintages 172338
Certified organic and suitable for vegans, grapes were sourced from five Niagara vineyards for the final blend. Aromas subtle aromas of sweet peach and honey, the palate is creamy, yet crisp with balanced acid and flavours of stone fruit, floral notes and ginger spice with a slightly bitter finish.
The salad offers lots of earthy notes with bright punches from the vinaigrette and hearty sweetness from the squash. Those components brought out the fruit in the wine, and while the wine didn’t necessarily highlight any elements of the dish, it didn’t take anything away and supported the salad well.