Fall Lentil Salad with 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.

Course dinner, Lunch, Main Course, Side Dish

Cuisine American, Mediterranean

Diet Gluten Free, Vegan, Vegetarian

Keyword butternut squash, easy, healthy, lentils, quick, salad

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 438

Preheat the oven to 400°F.
Cook the Lentils: 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. Drain and set aside.

Cooking times vary depending on the type and freshness of lentils used, so start testing at 15 minutes

Cook the Squash: 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: Whisk 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: Add 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.

Additional Toppings: Top with sliced avocado, feta cheese, or fresh figs.
Added Protein: For a hearty version with added protein, check out my lentil salad with chicken next!