Green Lentil Salad with Roasted Squash and Red Onion

Start the new year with this warm and comforting lentil salad that’s easy to make! The roasted butternut squash adds a sweet and nutty depth, while aromatic sage, zesty red onion and the brightness of lemon juice create a medley of tastes. Tossed with hearty green lentils, this salad is not only delicious but also rich in protein and fiber. Green lentils tend to hold their shape better than red lentils when cooked, and are ideal for salads or mixed with other grains. The finishing touch comes from the aromatic blend of mint and tarragon leaves, elevating the dish with a burst of freshness. Serve with a splash of olive oil as a satisfying side dish or a light, nutritious main course.

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Servings: 6 servings

Ingredients

• 1 large butternut squash
• 1 large red onion quartered
• 6-8 large fresh sage leaves
• 3 tablespoons extra-virgin olive oil
• Kosher or sea salt, to taste
• Freshly ground black pepper, to taste
• 1/2 cup dry green lentils throughly rinsed
• 2 teaspoons fresh lemon zest
• 2 tablespoons fresh lemon juice
• 1/4 cup fresh mint leaves finely chopped
• 1/4 cup fresh tarragon leaves finely chopped
• Drizzle of extra-virgin olive oil

Instructions

• Preheat 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 olive oil, salt and pepper. Roast the vegetables for 20-25 minutes until cooked through and slightly charred.
• 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.
• In a large bowl, combine the cooked lentils with the lemon zest and juice, mint and tarragon. Add the roasted squash and onions. Taste and adjust the seasoning. Garnish with a drizzle of olive oil and serve.

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