Roasted Butternut Squash and Pear Salad with Lentils
Roasted Butternut Squash and Pear Salad with Lentils is a filling vegetarian dinner recipe or side dish!
Servings: 3 Servings
Ingredients
Spinach Salad:
- 1 small butternut squash peeled and chopped into 1/2-inch slices
- 5 ounces baby spinach
- 1 large bosc pear sliced
- 1/3 cup dried cranberries
- 1/3 cup feta cheese
- 1 cup cooked lentils or more for serving
Maple-Orange-Sage Dressing:
- 1 teaspoon orange zest
- 1/4 cup fresh orange juice
- 3 tablespoons balsamic vinegar
- 2 teaspoons pure maple syrup
- 1/3 cup olive oil
- 2 leaves sage finely chopped
- ¼ teaspoon ground cinnamon
- 1/8 teaspoon salt to taste
Instructions
- Add all of the ingredients for the dressing to a small blender. Blend until completely smooth and creamy. Refrigerate until ready to use.
- Preheat the oven to 375 degrees F.
- Coat the butternut squash slices with olive oil and place on a baking sheet. Roast for 20 to 25 minutes, flipping half-way through, or until butternut squash is cooked through and browned.
- Add the spinach, pear, dried cranberries, feta, and lentils to a serving bowl. Drizzle in desired amount of vinaigrette and toss until everything is coated. Serve salad on plates or bowls, along with slices of roasted butternut squash.
Nutrition
Serving: 1grams