Meals / 45 min
Roasted squash lentil salad
Caramelized winter squash, green lentils, arugula and pepitas meet a sharp maple-Dijon dressing.
- Prep
- 15 min
- Total
- 45 min
- Serves
- 4 servings
Roasted squash makes this lentil salad hearty and colorful, with peppery greens and a bright dressing to balance the sweetness. It travels well for lunch and welcomes a handful of herbs or crumbled cheese.
Ingredients
- 1½ pounds peeled butternut squash, cubed
- 2 tablespoons olive oil, divided
- 1½ cups cooked green lentils
- 4 cups baby arugula
- ⅓ cup pepitas
- ¼ cup chopped parsley
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher salt
Method
- 1. Heat the oven to 425°F. Toss squash with 1 tablespoon oil and salt, spread on a sheet pan, and roast for 25 to 30 minutes until browned and tender.
- 2. Whisk the remaining oil with lemon juice, maple syrup and Dijon. Warm the lentils briefly if they are chilled.
- 3. Toss arugula, lentils, parsley and dressing in a large bowl. Fold in the squash and pepitas, then serve.
Estimated nutrition
- calories
- 395 calories
- fat
- 14 g fat
- carbohydrate
- 55 g carbohydrates
- protein
- 17 g protein
- fiber
- 17 g fiber
Approximate values per serving. Nutrition varies with ingredients, brands and portion sizes.
Substitutions
- Use cooked chickpeas or white beans instead of lentils.
- Swap delicata squash or sweet potato for butternut squash.
- Sunflower seeds can replace pepitas.
Good to know
Spread the squash in a single layer with room between pieces so it roasts and browns instead of steaming.
Questions, answered.
Can I make this salad ahead?
Roast the squash and mix the dressing up to three days ahead. Keep the arugula separate and toss just before eating.
Which lentils work best?
Green or brown lentils hold their shape. Avoid red lentils, which become soft and are better suited to soups or dals.