Name: Squash & Lentil Salad Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 cups butternut squash, cubed; 1 cup green lentils; 1 red onion, thinly sliced; 1/4 cup dried cranberries; 1/4 cup pumpkin seeds; 2 tablespoons olive oil; 2 tablespoons balsamic vinegar; Salt and pepper to taste

Squash & Lentil Salad Recipe

Vanny Bobo Modified: July 25, 2024

Photos of Squash & Lentil Salad Recipe

How To Make Squash & Lentil Salad

Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.

Preparation: 10 minutes

Cooking: 40 minutes

Total: 50 minutes

Serves:

Ingredients

2 cups butternut squash, cubed
1 cup green lentils
1 red onion, thinly sliced
1/4 cup dried cranberries
1/4 cup pumpkin seeds
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Salt and pepper to taste

Instructions

Preheat the oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with salt and pepper. Roast for 30-35 minutes, or until squash is tender and lightly browned.
While the squash is roasting, cook the lentils according to package instructions. Drain and set aside.
In a small bowl, whisk together the remaining olive oil, balsamic vinegar, salt, and pepper to make the dressing.
In a large mixing bowl, combine the roasted squash, cooked lentils, sliced red onion, dried cranberries, and pumpkin seeds. Drizzle with the dressing and toss gently to coat.
Serve the salad warm or chilled. Enjoy!