Butternut Squash and Lentil Salad

This Butternut Squash and Lentil Salad is packed with cozy fall flavor! Sweet squash is roasted with warm spices, then combined with protein-rich lentils, crisp apple, leafy greens, sliced almonds, dried cranberries, fresh herbs, and crumbled feta. All tossed in a bright and tangy lemon vinaigrette dressing. Enjoy as a side salad or hearty meatless main dish.

Why You’ll Love This Butternut Squash and Lentil Salad

Perfect for fall: Roasted butternut squash, lentils, and cranberries are a classic seasonal choice for fall. This is the kind of salad you’ll want to make all autumn long.

Made with wholesome ingredients: This salad is made with flavorful lentils, sweet roasted squash, leafy greens, crisp apple, and creamy feta cheese. It’s a simple and nourishing meal.

Hearty and satisfying: Lentils are packed with plant-based protein and fiber, which help keep you feeling full. You can enjoy this salad as a vegetarian main dish or a hearty side.

Great for meal prep: This is a hearty salad that’s easy to make ahead of time. Enjoy for quick lunches throughout the week.

Butternut Squash and Lentil Salad Ingredients

Butternut squash: You’ll need around 1 pound of peeled, seeded, and cubed butternut squash to make this salad.

If you don’t have butternut squash, you can substitute with sweet potatoes, acorn, or delicata squash (which doesn’t need to be peeled).

Seasoning for the squash: I toss the cubed butternut squash with olive oil, smoked paprika, ground cumin, ground cinnamon, ground allspice, and season with salt and freshly ground black pepper.

Lentils: I like using French green lentils (Lentils de Puy) for this salad because they are firm and hold their shape after cooking. You can use black beluga lentils if you prefer.

You can use regular green or brown lentils if you’re in a pinch, but they tend to break down and get a little mushy after cooking.

I don’t recommend using red lentils because they break down too much after cooking and won’t hold their shape.

Seasoning for the lentils: French green lentils have a pleasant peppery taste. I like to season them while they’re cooking with vegetable broth, garlic, a bay leaf, and dried thyme or Italian seasoning. This helps boost their flavor profile.

Fresh herbs: I like using fresh flat-leaf parsley and mint in this salad. These herbs pair well with the warm spices from the butternut squash and balance with the lemon dressing.

Feta cheese: This adds a creamy, tangy, and slightly salty flavor that balances nicely with the sweetness of the butternut squash.

Apple: I like using sweet apple, such as Gala in this salad. It adds a crisp texture and sweet flavor that pairs with the cranberries, lentils, and feta.

Dried cranberries: These add a sweet-tart pop of flavor that balances with the earthy lentils and sweet roasted squash.

Toasted sliced almonds: This adds a nutty flavor and crunchy texture that contrasts with the tender squash.

Green onions: This adds a fresh, mild onion flavor that balances with the sweetness of the butternut squash.

Leafy greens: This adds extra color and texture to the salad. I like using arugula, chopped kale, or spring mix.

Lemon vinaigrette dressing: This simple lemon vinaigrette adds a bright flavor to this salad. It’s made with extra virgin olive oil, fresh lemon juice, lemon zest, honey or maple syrup, Dijon mustard, minced garlic, Italian seasoning, and salt and freshly ground black pepper.

How to make butternut squash and lentil salad

Roast the butternut squash. Preheat the oven to 400°F. Line a baking sheet with parchment paper for easy clean up if desired.

Add the squash to the sheet pan and drizzle the olive oil over the squash. Sprinkle the smoked paprika, ground cumin, ground cinnamon, and allspice over the squash. Season with salt and freshly ground black pepper. Toss to combine.

Roast the squash for 30 to 35 minutes, tossing halfway through, until the squash is fork-tender and the edges are golden brown.

Cook the lentils. Add the lentils to a large saucepan, along with the smashed garlic clove, bay leaf, dried thyme, and vegetable broth.

Bring the lentils to a boil, then reduce the heat to low and let simmer for 15 to 25 minutes, or until the lentils are tender but not mushy. (They will be soft, but still slightly firm).

When the lentils are done cooking, use a colander or a fine-mesh strainer to drain the excess liquid from the lentils. Discard the bay leaf and garlic clove.

Make the lemon vinaigrette. In a jar with a fitted lid (or a bowl), add the extra virgin olive oil, fresh lemon juice, lemon zest, honey (or maple syrup if using), Dijon mustard, Italian seasoning, and minced garlic. Season with salt and freshly ground black pepper.

Secure the lid and shake until the dressing has emulsified and is fully combined. Or use a whisk to combine the dressing.

Assemble the salad. In a large bowl, add the large handful of leafy greens (arugula, spring mix, or chopped kale), the roasted squash, the cooked lentils, fresh chopped mint, fresh chopped parsley, apple, dried cranberries, sliced almonds, and green onion.

Drizzle the dressing over the salad and toss to combine. Sprinkle the crumbled feta over the top of the salad and serve. Enjoy warm, at room temperature, or cold.

The best dressing for butternut squash and lentil salad

After testing this recipe with a few different dressings, this simple lemon vinaigrette is my top choice.

The sweet honey or maple syrup compliments the roasted squash, the Dijon adds a tangy kick, and the fresh lemon juice and zest balances the earthy lentils perfectly.

Tips for making the best lentil salad

Choose the right type of lentils. French green lentils (French Puy lentils) are my favorite lentils to use in salad because they hold their shape after cooking. Black beluga lentils are another great option if you have them on hand.  

I’ve tested this recipe with regular brown and green lentils, but they tend to break down slightly, which can leave a gritty texture.

I don’t recommend using red lentils because they become mushy after cooking. These types of lentils are best for soups and dals.

Don’t overcook the lentils. You want to make sure the lentils are tender, but still slightly firm.

Start checking the lentils a few minutes before the suggested cooking time on the package instructions, then drain promptly when they’re ready.

Roast the squash until caramelized. Cook the squash until the edges start to turn golden brown.

Make sure to spread the cubed squash into an even single layer and avoid overcrowding the baking sheet. This allows the squash to get caramelized instead of steaming in the oven.

Add fresh herbs. I love the combination of fresh mint and flat-leaf parsley in this salad. If you don’t like mint, use more parsley. You could even use dill, chives, or cilantro if desired.

What to serve with butternut squash and lentil salad

This is a hearty and filling salad that can be served as a vegetarian main dish or side dish at any fall dinner. Below are some things I recommend serving with this squash and lentil salad.

• Crusty bread or focaccia bread
• Baked chicken or roast chicken
• Baked salmon or air fryer salmon
• Hummus and warm pita bread
• Roasted Brussel sprouts
• Roasted sweet potatoes
• Roasted cauliflower with tahini

Make-ahead and meal prep tips

You can prep most of the salad ingredients up to 1 day in advance.

I normally cube the squash and store it in an airtight container until I’m ready to roast it. The squash can be roasted up to 1 day in advance and stored in the fridge, but I prefer to roast it the day I plan to serve this salad.

You can cook the lentils up to 1 day in advance and store in an airtight container in the fridge.

Prepare the lemon vinaigrette dressing and store separately in the fridge in an airtight container.

Prep the toppings ahead of time, such as washing any greens, toasting the sliced almonds, crumbling the feta. Wait until just before serving to chop the apple and fresh herbs, because the herbs tend to wilt after chopping.

How to store leftover lentil salad

Leftover salad can be stored in an airtight container in the fridge for up to 3 days. You can enjoy leftovers cold or at room temperature.

Avoid letting the salad sit out at room temperature for more than 2 hours. Keep in mind that the fresh herbs and leafy greens will wilt slightly after chopping, but they will still taste delicious.

Can you eat lentil salad warm or cold? You can enjoy this salad warm, cold, or at room temperature. Warm lentils absorb the dressing and pair well with the roasted squash.

Which type of lentils works best for salad? I recommend using French green lentils (Puy lentils) or Black beluga lentils for this salad.

Can I use canned lentils? Yes, you can use canned lentils if you’re in a pinch. This is a quick short-cut method. You’ll need around 2½ cups cooked lentils to make this salad.

Can I make butternut squash and lentil salad ahead of time? Yes, this salad can be made up to 3 days in advance. Store in an airtight container in the fridge until ready to eat. Keep in mind that once salad has been assembled, the fresh herbs and leafy greens will wilt over time.

Is butternut squash and lentil salad healthy? Yes, this salad is a healthy, hearty, and nutrient-rich meal. It’s made with fresh, simple, and homemade ingredients.  

How long does lentil salad last in the fridge? Keep stored in the fridge in an airtight container for up to 3 days. For the best taste and texture, I recommend enjoying this salad within 24 hours of being assembled.

Please let me know how you like this butternut squash and lentil salad recipe in the comments below! Your feedback and review encourages me to keep creating new and yummy recipes. I hope you love this salad as much as I do.

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