Jack-O-Lantern Halloween Salad

Name: Jack-O-Lantern Halloween Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Western
Ingredients: 80 g Corn Kernels; 100 g Butternut Squash; 1/2 Japanese Cucumber; 30 g Pumpkin Seeds; 30 g Dried Cranberries; 1 Tbsp Virgin Coconut Oil; 1 Tbsp Ground Cinnamon; 200 ml Water; 1 Tbsp Honey; 1 Tbsp Apple Cider Vinegar; 3 Large Capsicums; 20 g Dry Lentils

From YoRipe by Tiny Feat Kitchen

Gathering more reviews

Rate this recipe

Level

easy

Cooking

30 min

Preparation

20 min

Ingredients

Servings

Corn Kernels	80 g
Butternut Squash	100 g
Japanese Cucumber	¹⁄₂
Pumpkin Seeds	30 g
Dried Cranberries	30 g
Virgin Coconut Oil	1 tbsp
Ground Cinnamon	1 tbsp
Water	200 ml
Honey	1 tbsp
Apple Cider Vinegar	1 tbsp
Large Capsicums (red or yellow)	3
Dry Lentils	20 g

How to cook

Prepare the bell pepper bowls

Make 3 Jacko-Lantern bell pepper bowls: Slice each capsicums into 3/4 (bowl) and 1/4 (cover) portion vertically (from top to bottom). Remove seeds from bell pepper. Using a knife, cut two triangular eyes, one upside down the triangular nose, and a mouth on the bell pepper cover. Coat bell pepper and butternut squash with coconut oil and ground cinnamon. Bake it at 180C for 20 mins.

Start cooking

While bell pepper and butter squash are baking, cook the lentils in water for 20 mins. Add more water if needed.

Prepare the salad sauce

While bell pepper and butter squash are baking, cook the lentils in water for 20 mins. Add more water if needed.

Prepare the salad

In a huge mixing bowl, mix roasted squash, cooked lentils, apples, diced cucumbers, steamed corn kernels, pumpkin seeds, cranberries, and salad sauce.