Roasted Butternut Squash Lentil Salad

Roasted Butternut Squash Lentil Salad with pecans, pumpkin seeds, feta cheese, dried cranberries, and a magnificent orange maple balsamic vinaigrette to tie everything together. The perfect side dish for the fall and winter months, particularly the holiday season!

You’ve just walked into a love story between myself and my latest side dish crush.

This roasted butternut squash and lentil salad has an indescribably POPPIN’ flavor to keep your taste buds feeling frisky. I power through an entire batch in less than a day!

The addition of crunchy pecans and pumpkin seeds, tangy feta cheese and dried cranberries, and an amazing cinnamon orange maple balsamic dressing to tie it altogether makes this veggie side a uniquely amazing addition to any meal.

We’re looking through a kaleidoscope of sweet, savory, tangy, rich flavors and an array of textures to spice up our lives!

I enjoy it alongside a hunk of protein (like roast turkey, broiled salmon, or shredded chicken), but have also been known to attack it as is, practically like it’s dessert.

Let’s discuss the simple ingredients for this amazing lentil salad recipe.

Ingredients For Roasted Butternut Squash Lentil Salad:

Dry Lentils: Pick your favorite kind of lentils! I use red lentils or green lentils, but black lentils, brown lentils, and French lentils work too. Lentils are loaded with dietary fiber and plant-based protein for a healthy complex carbohydrate choice.

Butternut Squash: We need about half of a small butternut squash to feature in our roasted veggie lentil salad. It brings naturally sweet flavor, soft texture, and a dose of Vitamin A, Vitamin C, antioxidants, and potassium. Use the red of the squash in soup or sauteed veggies!

Red Onion: Onion brings a big boost of flavor to act as a huge support system for the tastiness of the salad.

Feta Cheese: Adds tanginess and umami flavor. Omit it for dairy-free, or swap it out for goat cheese or gorgonzola cheese.

Pecans & Pumpkin Seeds: A lovely nutty crunch is brought to you by pecans and pumpkin seeds. You can swap them out for walnuts, sunflower seeds, sliced almonds, etc.

Dried Cranberries: A boost of sweetness and tangy flavor graces the salad through dried cranberries.

Orange Maple Balsamic Dressing Ingredients:

Avocado Oil or Olive Oil: The fat portion of the dressing, which brings all of the ingredients together and provides richness. I choose either avocado oil or olive oil because both add healthy fats.

Balsamic Vinegar: Deep tangy flavor comes from classic balsamic vinegar. Fresh lemon juice or red wine vinegar works too.

Orange Zest: Adds bright citrus flavor to give this easy lentil salad a fresh twist. Swap it for lemon zest if you prefer.

Pure Maple Syrup: Imparts a touch of sweetness to complement the tangy, savory flavors.

Fresh Garlic: A fresh zing with a subtle bite comes from one garlic clove. If you’re obsessed with garlic, feel free to add more.

Ground Cinnamon: This warm spice brings our taste buds the essence of fall and provides such a lovely addition to the flavor profile.

Sea Salt: Season to taste using salt and black pepper.

Ways to Customize:

• Toss in shredded rotisserie chicken, chopped grilled chicken, or your favorite kind of protein for a more substantial, filling meal.
• Use roasted sweet potato, acorn squash, pumpkin, or kabocha squash in place of butternut squash.
• Mix up the nut and seed selection.
• Toss in other fresh goodies, like fresh blueberries, a chopped apple or pear, etc.

Now that we’ve covered the basics, let’s make it!

How to Make Roasted Butternut Squash Lentil Salad:

Preheat the oven to 400 degrees Fahrenheit.

Peel and chop 2 cups worth of butternut squash cubes and slice the onion into slices. Be sure to use a sharp knife, as winter squash are very firm.

Transfer the veggies to a large rimmed baking dish and drizzle the avocado oil over them and sprinkle with sea salt. Use your hands to toss everything together until the vegetables are coated with oil and seasonings. Spread into an even layer.

Roast on the center rack of the preheated oven for 20-25 minutes, or until the veggies are golden brown and the butternut squash is soft. While the vegetables are roasting, cook the lentils.

Prepare the lentils according to the package instructions in a medium saucepan. Typically, this involves boiling them in a saucepan full of water for 8-12 minutes, or until they reach your desired consistency. I boil mine for 10.

Drain the lentils into a fine mesh sieve and rinse them with cold water from the faucet. Set them aside until ready to use.

Once the lentils and the butternut squash are cooked and cooled, transfer them to a large mixing bowl. Add in the feta cheese, pecans, dried cranberries, and pumpkin seeds.

In a small bowl or measuring cup, stir together all of the dressing ingredients. Pour the dressing into the bowl with the salad ingredients and toss well to combine. Taste the salad for flavor and add sea salt and black pepper to your personal taste. 

Serve with your main dish, and enjoy! The dish can be served warm, room temperature, or cold. I have a slight preference for room temperature.

Store lentil salad in an airtight container in the refrigerator for up to 5 days.

Enjoy this hearty side dish throughout the fall and winter, and include it on your Thanksgiving table! The warm and inviting flavors make it a hit during the holidays, and it is easy to make in a large batch too.

Meal prep it over the weekend to enjoy it throughout the week! Because lentils are full of plant-based protein, I love this roasted butternut squash salad as a vegetarian main dish option.

If you’re looking for more healthy vegetable side dishes, also try out these gems.

More Fall and Winter Side Dishes:

• Shaved Brussel Sprout Salad  
• Ginger Orange Cranberry Sauce  
• Maple Bourbon Mashed Sweet Potatoes  
• Garlic Herb Roasted Vegetables  
• Crock Pot Sweet Potato Casserole  
• Healthy Green Bean Casserole  

Enjoy this fun little flavorfest!

Roasted Butternut Squash Lentil Salad

5 from 4 votes

This hearty and healthy side dish is positively packed with flavor and wholesome ingredients! The cinnamon orange maple dressing is positively divine and ties all the fresh goodies together for a whirlwind of flavor and texture! Mix it up by adding your own favorite nuts, seeds, dried fruit, roasted vegetables, etc.

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Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings: 6 Servings

Ingredients

• 1 cup lentils any kind!
• 2 cups butternut squash peeled and chopped into chunks
• ½ red onion cut into slices
• 2 Tbsp avocado oil
• Sea salt to taste
• ⅔ cup feta cheese
• ½ cup pecans chopped
• ½ cup dried cranberries
• ⅓ cup pumpkin seeds

For the Dressing:

• 3 Tbsp avocado oil
• 2 Tbsp balsamic vinegar
• 1 small clove garlic minced
• 1 to 2 tsp orange zest optional
• 2 tsp pure maple syrup
• ½ tsp ground cinnamon
• ½ tsp sea salt to taste

Instructions

• Preheat the oven to 400 degrees Fahrenheit.
• Peel and chop 2 cups worth of butternut squash cubes and slice the onion into slices. Be sure to use a sharp knife, as winter squash are very firm. Transfer the veggies to a large rimmed baking dish and drizzle the avocado oil over them and sprinkle with sea salt. Use your hands to toss everything together until the vegetables are coated with oil and seasonings. Spread into an even layer. Roast on the center rack of the preheated oven for 20-25 minutes, or until the veggies are golden brown and the butternut squash is soft. While the vegetables are roasting, cook the lentils.
• Prepare the lentils according to the package instructions in a medium saucepan. Typically, this involves boiling them in a saucepan full of water for 8-12 minutes, or until they reach your desired consistency. I boil mine for 10. Drain the lentils into a fine mesh sieve and rinse them with cold water from the faucet. Set them aside until ready to use.
• Once the lentils and the butternut squash are cooked and cooled, transfer them to a large mixing bowl. Add in the feta cheese, pecans, dried cranberries, and pumpkin seeds.
• In a small bowl or measuring cup, stir together all of the dressing ingredients. Pour the dressing into the bowl with the salad ingredients and toss well to combine. Taste the salad for flavor and add sea salt and black pepper to your personal taste.
• Serve with your main dish, and enjoy! The dish can be served warm, room temperature, or cold. I have a slight preference for room temperature.
• Store lentil salad in an airtight container in the refrigerator for up to 5 days.

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Nutrition

Serving: 1Serving (of 6) · Calories: 402kcal · Carbohydrates: 41g · Protein: 12g · Fat: 23g · Saturated Fat: 4g · Polyunsaturated Fat: 4g · Monounsaturated Fat: 13g · Cholesterol: 15mg · Sodium: 387mg · Potassium: 476mg · Fiber: 6g · Sugar: 14g · Vitamin A: -1IU

Author: Julia Mueller

Course: Side Dish

Cuisine: American

Keyword: butternut squash, creamy balsamic vinaigrette, dried cranberries, feta cheese, lentil salad recipe, lentils, pecans, pumpkin seeds, roasted butternut squash

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