Autumn Lentil Salad w/ Roasted Squash & Maple Dressing

This easy lentil salad packs so much flavor and texture into every bite, yet is so simple to make. Made with brown or green lentils, roasted squash, and a homemade maple mustard dressing, it’s a filling salad that eats like a meal that you’ll want to make on repeat.

The Perfect Lentil Salad for Fall!

Until just a few years ago, I didn’t know how easy it was to make lentils at home. I thought they were complicated and took a long time to make, and were therefore not worth the effort. How very wrong I was! If you can make pasta, I now know, you can make lentils. Seriously.

All you need to do is rinse the lentils (no soaking required!) and boil them until tender. The entire process takes no more than 20-25 minutes. The fact that lentils are also extremely affordable, and amazingly delicious means they are now a weeknight staple at our house (check out this lentil + butternut squash salad for proof).

I wanted to create a fall- and winter-inspired recipe to showcase lentils that would work both for a weeknight meal and also for a holiday gathering. For this recipe, the green or brown lentils are tossed with an easy, homemade garlicky maple-mustard dressing, simple roasted delicata squash, and mixed greens. The results are easy enough for everyday, yet special enough for the holiday table.

I love delicata squash here because it’s easy to cut and doesn’t require peeling. Win, win! This salad can also be made ahead, and I’ve included some tips on how to prep and store it in the recipe. It makes a great meal on its own, or as a side, and packs beautifully for lunch the next day. The greens wilt a little and all the flavors absorb and it’s just glorious. It also happens to be dairy-free and vegan as written, but it’s just as delicious with a generous sprinkle of feta or goat cheese. So cheers to lentils, squash, and hearty greens; I hope you love this one!

5 stars (1 rating)

Autumn Lentil Salad w/ Roasted Squash (+ Maple Dressing!)

by Robyn Conley Downs

Servings: 4 servings

This easy lentil salad packs so much flavor and texture into every bite, yet is so simple to make. Made with brown or green lentils, roasted squash, and a homemade maple mustard dressing, it's a filling salad that eats like a meal that you'll want to make on repeat.

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Ingredients

For the Salad

• 1 cup brown or green lentils, rinsed and picked over
• 1 medium delicata squash
• 1 Tablespoon olive oil
• ¼ teaspoon salt
• ¼ cup toasted pumpkin seeds
• 2 cups mixed baby greens

For the Maple Mustard Dressing

• ¼ cup red wine vinegar
• 1 clove garlic, minced
• 1 Tablespoon pure maple syrup
• 1 teaspoon Dijon mustard
• ¼ teaspoon salt
• ⅓ cup olive oil

Instructions 

• Preheat the oven to 400°F.
• Add the lentils to a medium saucepan and cover with at least two inches of water. Cover, bring to a boil, then reduce to low and simmer for 15-25 minutes, or until the lentils are just tender but not mushy. Cooking times vary depending on the type of lentils used, so start testing at 15 minutes. Drain and set aside.
• Meanwhile, slice the delicata squash in half lengthwise and remove the seeds. Slice each half into 1-inch slices (you should end up with half-moon shaped pieces).
• Place the sliced squash on a baking sheet, drizzle with 1 tablespoon olive oil, and sprinkle with ¼ teaspoon salt. Place in the oven and roast for 20-25 minutes, flipping halfway through, or until the squash is golden brown on each side and cooked through.
• Meanwhile, make the dressing by whisking the vinegar, garlic, maple syrup, mustard, and salt in a medium bowl. Drizzle in the olive oil and whisk until the dressing is smooth and creamy.
• Combine the warm, drained lentils with the dressing in a large bowl, tossing to combine. Let sit for 5 minutes for the dressing to absorb.
• When ready to serve, toss the dressed lentils with the roasted squash, pumpkin seeds, and greens. Serve immediately.

Notes

• If making ahead, store the cooked lentils tossed with the dressing separately from the greens and pumpkin seeds, then combine when ready to serve.

Course: Salad

Cuisine: American

Nutrition Information:

Serving: 1 (of 4), Calories: 411kcal, Carbohydrates: 43g, Protein: 15g, Fat: 21g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Sodium: 174mg, Potassium: 944mg, Fiber: 17g, Sugar: 7g, Vitamin A: 1796IU, Vitamin C: 21mg, Calcium: 72mg, Iron: 5mg

Nutrition disclaimer

Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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