This fall lentil salad is easy to make with brown or green lentils, simply roasted butternut squash, and an addictive homemade maple dressing. Perfect to make ahead and pack for lunch or enjoy as a light plant-based dinner, let me show you how simple it is to make!

White bowl with butternut squash, lentils, greens and avocado.

5 star review

“This was so yummy! I ended up doubling the amount of squash, so I didn’t put any raw squash back in the fridge. I liked the added sweetness. I layered it into glass jars with the greens and seeds for my mid-week meal prep! I gave 1/2 the jars to a friend who also raved about the dish. Thanks, Robyn!”

– Lauren
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A Simple Lentil Salad Perfect for Fall!

Fall is my absolute favorite time to cook. The crisp, cool air, the coziness of the kitchen, and the flavors of fall produce just make me want to make allllllllll the fall recipes. And while I know that pumpkin is the darling of the fall season (not hating on pumpkin, we’re crazy about it around here), but there are tons of other autumnal ingredients that deserve their day in the sun.

This beautiful, real food recipe is all about pulling together some of my fall favorites into a simple, make-ahead salad. Brown lentils are the perfect backdrop for the bright butternut squash and sweet & tangy dressing. And, if you’ve never made lentils from scratch, it’s definitely time to give it a try. They’re inexpensive, filling, and super easy to make. Trust me, if you can make pasta, you can make lentils (this lentil salad with roasted squash is another fave around here).

Just be sure to start testing for doneness around the 15 minute mark. They should be tender and slightly chewy but not crunchy. Keep checking every 5 minutes until they taste done and before they go mushy. Then, drain, add the dressing, and you’re good to go. From there, all you have to do is toss everything together with your homemade dressing. Yum!

White bowl with butternut squash, lentils, greens and avocado.

Pro Tips & Easy Make-Ahead Notes

  • Substitutions: Use green or black lentils in place of brown, arugula in place of microgreens, sweet potato in place of butternut squash, or sunflower seeds in place of pumpkin.
  • Toppings: For more flavor, with sliced avocado, crumbled feta cheese, goat cheese, and or fresh figs.
  • Make-Ahead: To make this salad ahead of time, store the greens and pumpkin seeds separately, then add, toss, and serve with a pinch more salt to freshen up the flavors.
Overhead shot of a white bowl with micro greens, roasted pumpkin, figs, avocado slices, and lentils.
5 stars (2 ratings)

Fall Lentil Salad w/ Butternut Squash

Developed and tested by A woman with long blonde hair, smiling, holds and pours a bottle of oil in a modern kitchen setting.Robyn Conley Downs
Servings: 6 servings
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
This fall lentil salad is easy to make with brown or green lentils, simply roasted butternut squash, and an addictive homemade maple dressing. Perfect to make ahead and pack for lunch or enjoy as a light plant-based dinner, let me show you how simple it is to make!
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Ingredients

  • 2 cups dry brown lentils, rinsed and picked through
  • 1 Tablespoon olive oil
  • ¼ teaspoon kosher salt
  • 4 cups butternut squash, diced
  • 2 cups microgreens or baby sprouts
  • ¼ cup roasted pumpkin seeds

For the Dressing

  • ¼ cup red wine vinegar
  • 1 clove garlic, minced
  • 1 Tablespoon pure maple syrup
  • 1 teaspoon dijon mustard
  • ½ teaspoon salt
  • ⅓ cup extra virgin olive oil

Instructions 

  • Preheat the oven to 400°F.
  • Add the lentils to a medium saucepan and cover with at least four 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 and freshness of lentils used, so start testing at 15 minutes. Drain and set aside.
  • Meanwhile, add the butternut squash to a rimmed 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, until the squash is golden brown on each side and cooked through.
  • 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 well combined.
  • Combine the warm, drained lentils with the dressing in a large bowl. Let sit for 5 minutes for the dressing to absorb.
  • Add the roasted squash, microgreens, and pumpkin seeds, tossing to combine. Serve immediately, or store tightly sealed in the fridge for up to 5 days.

Notes

  • Make ahead notes: Store the greens and pumpkin seeds separately, then add, toss and serve with a pinch more salt to freshen up the flavors.
  • Substitution notes: Use green or black lentils in place of green, arugula in place of microgreens, sweet potato in place of butternut squash, and sunflower seeds in place of pumpkin.
  • Additional Toppings: Top with sliced avocado, feta cheese, or fresh figs.
Course: Lunch
Cuisine: American

Nutrition Information:

Serving: 1 (of 6), Calories: 438kcal, Carbohydrates: 53g, Protein: 19g, Fat: 18g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Sodium: 322mg, Potassium: 1002mg, Fiber: 22g, Sugar: 5g, Vitamin A: 9964IU, Vitamin C: 24mg, Calcium: 93mg, Iron: 6mg
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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