Butternut Squash Spinach Salad

5 from 1 vote

Featuring earthy lentils and a tangy Dijon vinaigrette, Butternut Squash Spinach Salad is delicious as a complete meal or holiday starter.

Prep Time10

Cook Time30

Total Time40

Course: Salad

Cuisine: American, Fusion

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

Servings:

Calories: 606kcal

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)

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

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.