Description

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.

Ingredients

Units Scale

1lb butternut squash, peeled and cubed into 1-inch pieces (about 3 cups)
1 tablespoon extra virgin olive oil
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon allspice
Fine sea salt and freshly ground black pepper
1 cup French green lentils, rinsed
1 large garlic clove, peeled and smashed
1 dried bay leaf
1/2 teaspoon dried thyme (or Italian seasoning)
3 cups low-sodium vegetable broth
1 large handful of leafy greens (arugula, spring mix, or chopped kale)
1/4 cup fresh chopped parsley
1/4 cup fresh chopped mint
1 small apple, chopped
1/4 cup dried cranberries
1/3 cup toasted sliced almonds (or roasted pepitas)
1/2 cup sliced green onions
1/2 cup crumbled feta cheese (or goat cheese)

Lemon Vinaigrette Dressing

1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon fresh lemon zest
1 tablespoon honey (or pure maple syrup)
1 teaspoon Dijon mustard
1/4 teaspoon Italian seasoning
1 small garlic clove, minced or pressed
Fine sea salt and freshly ground black pepper

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Instructions

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 mint, fresh 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.

Notes

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.

Choose the right 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. French lentils are not easy to find at my local grocery store so I ordered them online.

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.

You can use canned lentils if you’re in a pinch. You’ll need around 2½ cups cooked lentils to make this salad.

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.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Side Dish
Method: Roasting
Cuisine: American