Salads | Sides

Roasted Squash and Lentil Salad

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This Roasted Squash and Lentil Salad has the perfect balance of hearty and healthy! Combining warm, roasted vegetables with protein-packed lentils, tangy feta, and crunchy pepitas, this salad makes for a satisfying meal or side dish! It’s sure to be a favorite in your fall and winter recipe rotation!

Roasted squash and lentil salad served in a baking dish next to extra toppings on the side.

Why We Love This Roasted Squash and Lentil Salad Recipe

This roasted squash and lentil salad recipe is one of my favorite salad recipes for cold weather! The lentils provide a plant-based protein source and the squash is rich in vitamins, making this warm salad as nourishing as it is delicious.

I decided to use bold, warm spices here to infuse the roasted vegetables with loads of flavor! The toppings and the dressing are the cherry on top, creating a salad that has a lovely combination of textures and flavors.

Ingredients You Need

Kabocha Squash: Kabocha squash is a nutty, sweet winter squash that roasts beautifully. You can substitute it with butternut squash or acorn squash if needed.
Apple: Apple adds a subtle refreshing flavor here! Opt for a firm apple like honeycrisp or granny smith!
Red Onion: To add a savory flavor, and it caramelizes perfectly in the oven!
Olive Oil: Use a high quality extra virgin olive oil.
Seasonings: I combined salt, cumin, fennel seeds, turmeric and freshly ground black pepper to season this squash salad to perfection!
Lentils: I used canned lentils here for ease! They add protein and fiber to make this roasted squash salad more filling. If you can’t find canned, prepare about 1/3 cup of dried lentils ahead of time and add the cooked lentils to the salad.
Feta Cheese: Adds creaminess and tang!
Pepitas: Also known as toasted pumpkin seeds, for a crunchy texture!

For the Dressing

Dijon Mustard: Adds a subtle kick to balance the sweetness of the maple syrup.
Maple Syrup: A natural sweetener that pairs perfectly with the fall flavors here!
Olive Oil: This acts as the base of the dressing.
Salt & Pepper: Season the dressing to taste with salt and pepper!

Roasted squash and lentil salad in a large serving dish with a serving fork.

How to Make Squash and Lentil Fall Salad

Preheat: Preheat the oven to 400 degrees F.
Season the Vegetables: In a baking pan add the squash, apple and onion. Drizzle with olive oil and season with salt and all the spices. Toss to combine until vegetables are coated with oil.

Raw squash, apple, and red onion being seasoned in a baking dish.

Roast: Roast the vegetables for 20 minutes until fork tender.

Make the Dressing: In a jar, add all ingredients for the dressing and shake well.
Combine Remaining Ingredients: Add warm roasted vegetables to a large serving bowl. Then, add the lentils, feta cheese and sprinkle the pepitas.
Dress & Enjoy: Pour dressing over the salad and toss to combine. Serve warm and enjoy!

Dressing being poured from a jar into the squash and lentil salad.

Up close shot of the roasted squash and lentil salad in a baking dish with a large serving fork.

Serving Suggestions

As a starter, serve this roasted squash and lentil salad warm with a side of crusty bread!
As a side dish, pair this salad with my favorite main dishes like my pumpkin spice pork chop skillet, herb crusted rack of lamb, roasted pork tenderloin, or sheet pan chicken and plums! This is also a wonderful holiday salad to serve with roasted turkey or a holiday ham.
As a main dish, this roasted kabocha squash and lentil salad would go well with a simple protein added on top like grilled chicken. This salad is already packed with protein thanks to the lentils, so you can eat it on its own as a main meal, too!

Frequently Asked Questions

Can I make this squash lentil salad ahead of time?

Definitely! I would prepare the roasted vegetables and the dressing separately to prepare ahead of time. Once you are ready to serve, you can warm up the vegetables and assemble the salad according to the recipe instructions!

What other vegetables can I use in place of kabocha squash?

If you can’t find kabocha squash, try using butternut squash to make a roasted butternut squash salad! Or you can opt for sweet potatoes or acorn squash. The roasting time may vary slightly depending on the vegetable, so check for tenderness.

Can I store leftovers for later?

If you have leftovers, you can store them in an airtight container in the fridge for up to 3 days! I like to eat this salad fresh, so that the vegetables are warm and the dressing doesn’t cause the vegetables to become soggy. But it can still be stored and enjoyed the next day if needed!