Roasted Squash and Lentil Salad
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 recipe rotation!
Ingredients
- 2 cups Kabocha squash skin on, chopped
- 1 apple cubed
- 1/2 red onion sliced
- 3 tbsp olive oil for drizzling
- 1 tsp salt
- 1 tsp cumin
- 1 tsp fennel seeds
- 1/2 tsp turmeric
- 1/4 tsp black pepper
- 1 15 oz can of lentils drained
- 1 cup feta cheese crumbled
- 2 tbsp pepitas
For the Dressing
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- 2 tbsp apple cider vinegar
- 6 tbsp olive oil
- salt and black pepper to taste
Instructions
- Preheat the oven to 400 degrees F.
- 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.
- Roast the vegetables for 20 minutes until fork tender.
- In a jar, add all ingredients for the dressing and shake well.
- Add warm roasted vegetables to a bowl. Then, add the lentils, feta cheese and sprinkle the pepitas.
- Pour dressing over the salad and toss to combine. Serve warm and enjoy!
Video
Notes
To make this salad ahead of time, 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!
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