Featuring earthy lentils, pumpkin seeds, and a tangy Dijon vinaigrette, this butternut squash spinach salad is a complete meal. It's easy to make, and the components can be prepped in advance.
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 sweet, nutty roasted or air fried butternut squash and Dijon mustard salad dressing.
This recipe makes four meal-sized salads. Or you can prepare it in a large salad bowl to serve as a Thanksgiving starter or to bring to a potluck.
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Yum!!!
- Tracey L.
Ingredients
- Butternut squash: You'll need a small to medium-sized squash weighing approximately 2 pounds, or you can purchase pre-cut and peeled squash.
- Canned lentils: If you want to cook the lentils yourself, start with ¾ cup dried brown or green lentils and prepare them on the stove or in an Instant Pot electric pressure cooker.
Please see the recipe card for the complete ingredients, measurements, and instructions.
How to make butternut squash spinach salad
- Roast the cubed squash in the oven on a sheet pan until tender when pierced with a fork.
- Mix the olive oil, apple cider vinegar, pure maple syrup, Dijon mustard, salt, and pepper in a small jar and shake well to combine. (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 and enjoy.
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Love and Veggies,
Amy
📋 Recipe
Butternut Squash Spinach Salad with Lentils
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/200°C.
- 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 and 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
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Notes
Nutrition
Nutritional information is an estimation.
Tracey L says
Yum!!!