Butternut Squash Spinach Salad with Lentils

Bowl of spinach salad topped with butternut squash cubes, lentils, and pumpkin seeds.

5 from 1 vote

Butternut Squash Spinach Salad with Lentils

Butternut squash spinach salad with lentils is a hearty vegan main or holiday starter featuring roasted squash, baby spinach, pumpkin seeds, and a tangy Dijon vinaigrette. Easy to prep in advance and assemble just before serving.

Prep Time10

Cook Time30

Total Time40

Course: Salad

Cuisine: American, Fusion

Special diet: gluten-free, nut-free, soy-free, vegan

Servings:

Calories: 606kcal

Author: Amy Katz

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

US Customary - Metric

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

Notes

Nutrition facts are for a meal-sized 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.

Nutrition