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Spice-roasted butternut squash, tender lentils, and a sweet maple dressing are the perfect fall trio of flavors in this hearty butternut squash lentil salad. Easy to meal prep for lunches or dinners!
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Butternut Squash Lentil Salad with Maple Dressing

Spice-roasted butternut squash, tender lentils, and a sweet maple dressing are the perfect fall trio of flavors in this hearty butternut squash lentil salad. Easy to meal prep for lunches or dinners!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings
Calories 283kcal

Ingredients

Maple Dressing

Butternut Squash Lentil Salad

  • 1 cup dry lentils (green, brown, or black all work – see blog post for more details)
  • 4 cups water
  • 1 bay leaf
  • 3 cups butternut squash, cut into 1/2-in cubes
  • 2 tablespoons maple syrup
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 4 cups spring greens mix
  • 1/2 cup crumbled feta cheese
  • 1/3 cup pumpkin seeds
  • 1/3 cup dried cranberries

Instructions

Maple Dressing

  • In a small bowl, whisk maple syrup, vinegar, and mustard. Slowly drizzle in olive oil, whisking constantly until smooth. Season dressing with salt and pepper to taste.

Butternut Squash Lentil Salad

  • Place lentils in a fine-mesh sieve and rinse well under cold water, removing any imperfect or bad lentils.
  • Place lentils, water, and bay leaf in a medium pot. Bring to a boil over high heat, then reduce heat to medium-low, cover, and allow to cook 18-25 minutes until lentils are tender, but not mushy.
  • Drain lentils, discard bay leaf, and allow lentils to cool in a large bowl in fridge.
  • Preheat oven to 400F and lightly grease a medium sheet pan. Toss butternut squash, maple syrup, olive oil, cinnamon, and ginger together and lay in a single layer on sheet pan.
  • Roast butternut squash at 400F 25-30 minutes until squash is tender. Remove from oven and allow to cool slightly.
  • In a large serving bowl, combine spring greens, lentils, butternut squash, feta cheese, pumpkin seeds, and cranberries. Drizzle dressing over salad and toss until coated. Serve immediately and enjoy!

Notes

Storing Instructions
Salad is best if served immediately after assembly.

Nutrition

Serving: 12 oz | Calories: 283kcal | Carbohydrates: 29.4g | Protein: 4.9g | Fat: 18g | Saturated Fat: 2.8g | Sodium: 81mg | Potassium: 622mg | Fiber: 4.2g | Sugar: 14.1g | Calcium: 87mg | Iron: 3mg