Roasted Butternut Squash Salad in a bowl with gold forks and jar of dressing next to it

Roasted Butternut Squash Salad

Roasted Butternut Squash Salad is a hearty fall dish featuring spinach, lentils, and a tangy Dijon mustard dressing. It's perfect as a filling lunch or colorful holiday side.
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Course: Salad
Cuisine: Fusion
Keyword: Roasted Butternut Squash Salad
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 606kcal
Author: Amy Katz


For the salad:

  • 3 cups butternut squash, peeled and cut into cubes
  • 1 Tablespoon olive oil
  • salt and pepper, to taste
  • 8 cups baby spinach
  • 1 can lentils, (15 ounces) rinsed and drained, or 1 1/2 cups cooked lentils (from about 3/4 cups dried)
  • 1/3 cup pumpkin seeds, (pepitas)

For the dressing:


  • Preheat the oven to 400 degrees.
  • 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 20-30 minutes, tossing half way through, until soft and lightly browned.
  • Meanwhile, add the salad dressing ingredients to a small jar. Shake until well combined.
  • To assemble each salad, divide the spinach among 4 large bowls. Top each with lentils, the roasted butternut squash, and pumpkin seeds. Serve the the dressing and enjoy.


This recipe serves 4 as a main dish (as reflected in the Nutrition Facts) or 8 or more as a starter salad. The Nutrition Facts include the entire quantity of salad dressing for the recipe; however, you may not need to use that much. 
Leftover salad is best stored before adding the dressing. The salad and dressing will last covered and refrigerated for up to 3 days.


Calories: 606kcal | Carbohydrates: 82g | Protein: 31g | Fat: 18g | Saturated Fat: 2g | Sodium: 80mg | Potassium: 1773mg | Fiber: 36g | Sugar: 7g | Vitamin A: 16830IU | Vitamin C: 43.6mg | Calcium: 175mg | Iron: 10.9mg

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