This Cold Lentil Salad with Butternut Squash and Asparagus has Chinese Five Spiced vegetables, Tabasco infused black lentils, almonds and arugula greens.
Soak lentils overnight in water covered by one inch. Rinse lentils and cook in medium saucepan with water and Tabasco Sweet & Spicy Pepper Sauce. Bring to a boil, reduce heat to simmer and cook for 25 minutes covered.
Whisk together the salad dressing ingredients. Set aside. Drain cooked lentils, place in a large bowl and pour dressing over. Stir to mix thoroughly and put in refrigerator to cool about 30 minutes.
In a large skillet over medium heat melt the butter and add butternut squash. Toss to coat and add salt and Five Spice powder. Toss to coat and cook until browned on the edges, about 5-8 minutes. Add the chopped asparagus, toss to mix in and cover for 5 minutes to steam. Remove lid and place vegetables in bowl. Refrigerate to cool, about 15 minutes.
Add washed arugula to bowl with lentil and add the cooled vegetables. Toss to thoroughly mix and coat with salad dressing. Serve chilled with slivered almonds on top.