Lentil and Roasted Butternut Squash Salad

Happy 2019! The weather feels more seasonal in Boston with the temperature dropping this week. Start the year with this warm and comforting salad that’s easy to make. Lentils are a legume filled with fiber and protein. When combined with butternut squash, a nutrient-dense vegetable, this healthy dish will brighten the cold winter months. Green lentils tend to hold their shape better than red lentils when cooked, and are ideal for salads or mixed with other grains. This recipe is a delicious combination of ingredients with the addition of fresh herbs and zip from fresh lemon zest and juice.

Green Lentils
Roasted Squash
Lentil and Butternut Squash Salad
Print Recipe
Servings
6 servings
Servings
6 servings
Roasted Squash
Lentil and Butternut Squash Salad
Print Recipe
Servings
6 servings
Servings
6 servings
Ingredients
Servings: servings
Instructions
  1. Pre-heat the oven to 425 degrees F. You can microwave the squash for 3-5 minutes to soften the skin in order to cut through it. Once softened, cut the squash down the center lengthwise, seed it and cut into half moons about 1/2 inch thick. Place the squash slices, red onion quarters and sage leaves on a rimmed sheet tray and coat with oil, salt and pepper. Roast the vegetables for 20-25 minutes until cooked through and slightly charred.
  2. While the vegetables are roasting, cook the lentils according to the package instructions. You can use water or broth for the liquid and a pinch of salt. Drain and set aside the lentils to cool, once cooked.
  3. In a large bowl, combine the lentils with the lemon zest and juice, mint and tarragon. Add the roasted squash and onions. Taste and adjust the seasoning and add a drizzle of olive oil.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: