Roasted Butternut Squash Lentil Salad Recipe
A vibrant and nutritious Roasted Butternut Squash Lentil Salad packed with hearty lentils, sweet roasted butternut squash, crunchy pecans, tangy feta cheese, and a zesty maple-balsamic dressing. Perfect as a satisfying side or a light main dish, this salad can be enjoyed warm, at room temperature, or chilled.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 1 cup lentils (any kind)
- 2 cups butternut squash, peeled and chopped into chunks
- ½ red onion, sliced
- 2 Tbsp avocado oil (for roasting vegetables)
- Sea salt, to taste
- ⅔ cup feta cheese
- ½ cup pecans, chopped
- ½ cup dried cranberries
- ⅓ cup pumpkin seeds
Dressing Ingredients
- 3 Tbsp avocado oil
- 2 Tbsp balsamic vinegar
- 1 small clove garlic, minced
- 1 to 2 tsp orange zest (optional)
- 2 tsp pure maple syrup
- ½ tsp ground cinnamon
- ½ tsp sea salt (to taste)
Instructions
- Preheat the oven: Set your oven to 400°F (204°C) to prepare for roasting the vegetables, ensuring they cook evenly and develop a golden brown color.
- Prepare and roast vegetables: Peel and chop the butternut squash into 2 cups of chunks and slice half a red onion. Toss these with 2 tablespoons of avocado oil and sea salt in a rimmed baking dish until evenly coated. Spread in a single layer and roast on the center oven rack for 20-25 minutes until tender and golden.
- Cook the lentils: While the vegetables roast, cook 1 cup lentils in a medium saucepan according to package instructions, typically boiling for 10 minutes until tender but firm. Drain and rinse under cold water, then set aside to cool.
- Combine salad ingredients: Once the lentils and roasted veggies have cooled, place them in a large mixing bowl. Add ⅔ cup feta cheese, ½ cup chopped pecans, ½ cup dried cranberries, and ⅓ cup pumpkin seeds.
- Prepare the dressing: In a small bowl, whisk together 3 tablespoons avocado oil, 2 tablespoons balsamic vinegar, minced garlic, optional orange zest, 2 teaspoons maple syrup, ground cinnamon, and ½ teaspoon sea salt until well combined.
- Toss the salad: Pour the dressing over the salad mixture and toss thoroughly to combine all flavors. Adjust seasoning with additional salt and black pepper to taste.
- Serve and store: Enjoy the salad warm, at room temperature, or chilled. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- This salad can be customized with different types of lentils such as green, brown, or red.
- Orange zest in the dressing adds a refreshing citrus note but is optional.
- Roasting the butternut squash until golden enhances its natural sweetness.
- Use a sharp knife for chopping butternut squash to ensure safety and precision.
- Salad is versatile and pairs well with a variety of main dishes or can be served as a light meal on its own.
- For a vegan version, omit the feta cheese or substitute with a plant-based alternative.
