Autumn Squash and Lentil Salad – Hilton Head Health
Hilton Head Health is a destination health resort in an elegant facility on Hilton Head Island, South Carolina, surrounded by all the natural beauty of a Lowcountry island getaway. The program guides you to achieving your weight loss, wellness and longevity goals with programs focusing on fitness, nutrition and SELF (Stress management, Empowerment, Longevity, and Fulfillment). Guests benefit from a community of supportive dieticians, psychologists, wellness educators, fitness trainers, chefs and spa therapists, and graduates continue their lifestyle change with the H3@Home program and receive continued support and structure at home.
At this South Carolina weight loss spa, guests enjoy a meal plan with delicious flavors and realistic portions. The Chef and Culinary Team have created a low-calorie, healthy gourmet cuisine with an emphasis on local and natural ingredients to ensure a well-balanced weight loss diet. One of the popular features of the program is when H3 teaches participants how to prepare meals, snacks and beverages, like this holiday favorite salad — it’s beautiful on a holiday table, keeps well, tastes wonderful the next day, and is delicious: ACORN SQUASH AND WARM CURRY LENTIL SALAD!
Ingredients
- 1 teaspoon Olive oil
- 2 medium Shallot - minced
- 3 each Garlic cloves - minced
- 1 cup Lentils - dry or (2 cups cooked)
- 1 tablespoon Thyme - dried
- 1/2 tablespoon Curry powder
- 1 teaspoon Kosher salt - divided
- 1 teaspoon Freshly ground black pepper - divided
- 3 tablespoon Butter - melted (or Vegan Substitute)
- 3/4 teaspoon Cinnamon - ground
- 1/2 teaspoon Nutmeg - ground
- 1/8 teaspoon - Cloves - ground
- 2 each Acorn squash - scrubbed, halved, seeded, sliced 1/2 inch thick
- 2 each Apples - Granny Smith, quartered, cored, sliced 1/4 inch thick
- 1/2 each Radicchio bunch - leaves torn into small pieces
- 8 cups Arugula
- ½ cup Pecans chopped
- 4 ounces Balsamic reduction
Instructions
- In a large saucepan, heat olive oil. Add the shallot, garlic, thyme, and curry cook over moderate heat, stirring, until lightly golden, about 5-7 minutes.
- Stir in the lentils and 3 cups of water and bring to a boil. Cover and simmer over low heat until the lentils are tender and all of the liquid has been absorbed, about 30 minutes. Transfer the lentils to a medium bowl and let cool slightly, season with ½ teaspoon salt and ½ teaspoon pepper.
- Meanwhile, preheat the oven to 400°. In a small bowl, whisk the butter (or vegan substitute) with the cinnamon, nutmeg and cloves; season with ½ teaspoon salt and ½ teaspoon pepper.
- In a large bowl, toss the squash with 2 tablespoons of the spiced butter. Arrange the squash on 2 baking sheets and roast for 15-17 minutes. In the same bowl, toss the apple with the remaining 1 tablespoon of spiced butter. Turn the squash wedges and add the apples to the baking sheets. Roast for about 7 minutes longer, until the squash and apples are tender and golden.
- Arrange the squash, apples, arugula, and radicchio on a serving platter. Spoon the lentils on top and drizzle with balsamic reduction, garnish with pecans and serve.
Spa Index Kitchen Notes
Nutrition
Karla Williams is the Executive Chef for Hilton Head Health in South Carolina. A graduate from The Chef’s Academy in Indianapolis, Karla’s past experience includes Culinary Intern and Sous Chef at H3, as well as Sous Chef at Kona Grill in Carmel, Indiana. Chef Karla has been featured live on the Hallmark Channel’s Home & Family Show. In addition to her love for nutrition and healthy cooking, Karla enjoys teaching part-time fitness classes. Her passion for living a well-balanced healthy lifestyle is apparent in her cooking demonstrations at Hilton Head Health.
we really love this. love lentils anyway and this is a welcome addition