Featuring earthy lentils, pumpkin seeds, and a tangy Dijon vinaigrette, this Butternut Squash Spinach Salad is delicious as a complete meal or holiday starter. It's easy to make, and the components can be prepped in advance.
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When winter squash is in season from September to February, I like to enjoy it in as many ways as possible. Not only do I enjoy the sweet and nutty flavors, the vibrant color is a feast for the eyes, as well.
What started as a simple lentil spinach salad when I was writing Vegan Mix & Match Salads turned into something really special with the addition of roasted butternut squash and Dijon mustard salad dressing.
And this Butternut Squash Spinach Salad is topped with pumpkin seeds for additional flavor and crunch.
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Why you'll love this recipe
- It's hearty and meal-sized, perfect for lunch or dinner.
- It's a flavorful combination of seasonal tastes and textures.
- It's easily customizable and can be served as a starter for a crowd.
Ingredients
Butternut squash: You will need a small to medium sized fruit weighing approximately 2 pounds. Or you can purchase pre-cut and peeled squash.
Cooked lentils: You'll need 1-15 ounce can or 1½ cups of cooked lentils. If you want to cook the lentils yourself, start with ¾ cup dried and prepare them on the stove or in an Instant Pot electric pressure cooker.
Variations
Butternut Squash Spinach Salad is easy to customize to make it your own.
- Substitute baby arugula or baby kale in place of the spinach.
- Try black beans instead of lentils.
- Add cooked and cooled quinoa.
- Top with dried cranberries and vegan feta cheese.
- Use chopped pecans or walnuts in place of the pepitas.
- Add sliced red onion or shallots.
- Top it with your favorite salad dressing like maple tahini dressing or white balsamic vinaigrette.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
How to peel and cut butternut squash
- Slice the squash horizontally into circles. Scoop out the seeds with a spoon. Instead of using a vegetable peeler, run a knife around the outside of each circle to remove the skin.
- Cut each circle into approximately 1-inch cubes.
Instructions
- Roast the cubed squash in the oven on a sheet pan until fork tender.
- Mix the salad dressing ingredients in a small jar. Shake well to blend. (Or whisk the ingredients together in a small bowl.)
- Divide the baby spinach among 4 plates or bowls. Top each with the squash, lentils, and pumpkin seeds. Serve the dressing on the side or drizzle on top.
Amy's tips
- Microwave the whole squash for 2 minutes to make peeling and cutting easier. Wait until it's cool enough to handle before starting.
- Spread the squash out in a single layer on the baking sheet. If the vegetables are too crowded together, they will steam rather than roast.
- Prefer to skip the oven? Follow the cooking instructions for air fryer butternut squash, then proceed with assembling the salads.
Serving suggestions
Butternut Squash Spinach Salad is wonderful on its own or served with warm crusty bread.
Or you can enjoy it as a soup and salad combo with vegan potato corn chowder or vegan orzo soup.
I also love to make it in a large salad bowl to serve at a Thanksgiving or holiday potluck.
Storing
Leftover butternut squash spinach salad is best stored undressed. The salad and dressing will each last covered and refrigerated for up to 3 days.
Recipe FAQs
For recipes like stuffed squash where you cut it in half but otherwise keep the squash intact, it's best to leave the skin on. But since we want cubes for this recipe, it's best to peel the squash first.
While the cooked skin is technically edible, most people (myself included) don't care for the texture.
For salads, choose brown, green, or black lentils. Red lentils should be avoided since they lose their shape when cooked. They are best saved for making soups, stews, and sauces.
More vegan winter squash recipes
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Love and Veggies,
Amy
📋 Recipe
Butternut Squash Spinach Salad
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Ingredients
For the salad:
- 3 cups butternut squash, peeled and cut into approximately 1-inch cubes
- 1 Tablespoon extra virgin olive oil
- salt and pepper, to taste
- 8 cups baby spinach
- 1-15 ounce can lentils, rinsed and drained, or 1½ cups cooked lentils (from about ¾ cups dried)
- ⅓ cup pumpkin seeds, (pepitas)
For the dressing:
- 3 Tablespoons extra virgin olive oil
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon pure maple syrup
- 1½ teaspoons Dijon mustard
- salt and pepper, to taste
Instructions
- Preheat the oven to 400°F.
- Toss the cubes of butternut squash in the tablespoon of olive oil and season with salt and pepper. Roast on a baking sheet lined with parchment paper for 20 to 30 minutes, tossing half way through, until fork tender and lightly browned.3 cups butternut squash, 1 Tablespoon extra virgin olive oil, salt and pepper
- Meanwhile, add the salad dressing ingredients to a small jar. Shake until well combined.1½ teaspoons Dijon mustard, 2 Tablespoons apple cider vinegar, 1 Tablespoon pure maple syrup, 3 Tablespoons extra virgin olive oil, salt and pepper
- To assemble each salad, divide the spinach among 4 large bowls. Top each with lentils, the roasted butternut squash, and pumpkin seeds. Serve with the dressing and enjoy.8 cups baby spinach, 1-15 ounce can lentils, ⅓ cup pumpkin seeds
Notes
- 3 cups of peeled and cubed squash is approximately the yield of a small to medium sized 2 pound fruit.
- Nutrition Facts include the entire quantity of salad dressing for the recipe; however, you may not need to use that much.
- This recipe serves 4 as a main dish (as reflected in the Nutrition Facts) or 8 or more as a starter salad.
- Leftover salad is best stored before adding the dressing. The salad and dressing will each last covered and refrigerated for up to 3 days.
- Prefer to skip the oven? Follow the cooking instructions for air fryer butternut squash, then proceed with assembling the salads.
Nutrition
Nutritional information is an estimation only.
This post was updated to provide better reader information. The recipe was not changed.
Tracey L says
Yum!!!