Table of Contents
Enjoy a nutritious and flavorful salad that combines hearty lentils with sweet roasted butternut squash, topped with a delicious maple vinaigrette. This dish is perfect for a light lunch or a side dish at dinner, offering a balance of textures and flavors.
Ingredients
- 1 cup dried lentils (green or brown)
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- 1/4 cup crumbled feta cheese (optional)
For the Maple Vinaigrette
- 3 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- 1/4 cup olive oil
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Preparation Steps
Start by preheating your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread it on a baking sheet and roast for about 25-30 minutes until tender and caramelized.
Meanwhile, rinse the lentils under cold water. Cook them in a pot of boiling water with a pinch of salt for 20-25 minutes until tender but not mushy. Drain and set aside to cool.
Prepare the maple vinaigrette by whisking together maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper in a small bowl. Gradually add olive oil while whisking until emulsified.
In a large bowl, combine the cooked lentils, roasted butternut squash, and chopped parsley. Drizzle with the maple vinaigrette and toss gently to combine. Top with crumbled feta cheese if desired.
Serving Suggestions
This salad can be served warm or cold. It pairs well with crusty bread or as part of a larger vegetarian meal. The sweet and savory dressing complements the earthiness of the lentils and the sweetness of the roasted squash beautifully.
Health Benefits
Rich in fiber, protein, and antioxidants, this salad is a nutritious choice. Lentils provide plant-based protein, while butternut squash offers vitamin A and C. The maple vinaigrette adds a touch of natural sweetness without refined sugars.