Fall Lentil Salad w/ Butternut Squash

Overhead shot of a white bowl with micro greens, roasted pumpkin, figs, avocado slices, and lentils.

Fall Lentil Salad w/ Butternut Squash

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!

Course Lunch

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Keyword butternut squash, lentils, salad

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 438

Author Robyn Conley Downs

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.

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