This delicious salad is loaded with tender butternut squash, fresh spinach, nutty lentils and finished with a honey dijon dressing. It's full of protein, easy to make, and so nourishing!
Don't let anyone tell you salads are boring, or not filling. This Butternut Squash Lentil Salad is definitely hearty enough to serve as a main dish or side dish. However you choose, it will have you coming back for more.
WHAT INGREDIENTS DO I NEED?
- 2 cups cooked butternut squash (oven roasted, Instant Pot, or however you prefer)
- 4-5 cups fresh spinach
- 1 cup cooked lentils (this salad can be made with brown, green, red or French puy lentils.)
- 15oz can sliced beets (chopped into smaller pieces)
- ⅓ cup sliced red onion
- ¼ cup fresh parsley
- ¼ cup chopped pecans
For the Honey Dijon Dressing:
- ¼ cup olive oil
- 1 teaspoon honey
- 1 tablespoon dijon mustard
- 1 tablespoon red wine vinegar
- ½ teaspoon minced garlic
- dash of salt & pepper
Besides this salad being absolutely delicious, it is fairly simple to prepare. What's even better, the ingredients can be prepped several days in advance, making it the PERFECT salad to entertain with.
To prepare the butternut squash, I usually use my Instant Pot because it is the quickest. But then again, it's hard to beat the caramelization on an oven roasted squash. Below are two variations on cooking your squash (you could always purchased already cooked and cubed squash at your grocery store, as well):
Instant Pot Butternut Squash: Slice in half, remove seeds and skin. Cut into cubes. Add 1 cup of water to the Instant Pot. Place trivet and steamer basket inside. Add the cubed squash. Cook on high pressure for 3 minutes. Once cooking time is complete, quick release the pressure to carefully remove the squash.
Oven Roasted Butternut Squash: Slice in half, remove seeds and skin. Cut into cubes. Place the squash on a baking sheet and drizzle with 2-3 tablespoon of olive oil. Bake at 400 degrees F, for approximately 30 minutes or until tender.
**You can find the detailed recipe instructions in the card below**
Do yourself a favor and make this Butternut Squash Lentil Salad the next time you’re in the mood for a delicious, nutritious, flavorful salad.
DON'T FORGET TO TRY OUT MORE EASY SALAD RECIPES BELOW:
Spinach & Pear Salad with Roasted Brussels Sprouts
Thai Salad with Sweet Chili Vinaigrette
Butternut Squash Lentil Salad
Ingredients
- 2 cups cooked butternut squash (oven roasted, Instant Pot, or however you prefer)
- 4-5 cups fresh spinach
- 1 cup cooked lentils (this salad can be made with brown, green, red or French puy lentils.)
- 15oz can sliced beets (drained, chopped into smaller pieces)
- ⅓ cup sliced red onion
- ¼ cup fresh parsley
- ¼ cup chopped pecans
- ¼ cup olive oil
- 1 teaspoon honey
- 1 tablespoon dijon mustard
- 1 tablespoon red wine vinegar
- ½ teaspoon minced garlic
- dash of salt & pepper
Instructions
- Prepare lentils according to package instructions, and butternut squash based on your preferred style of cooking. See notes below**.
- To create the Honey Dijon dressing, whisk together olive oil, honey, dijon mustard, red wine vinegar, minced garlic and dash of salt & pepper. Set aside for now.
- In a large bowl, combine fresh spinach, cooked squash, lentils and fresh parsley.
- Add sliced onions and chopped beets.
- Drizzle the dressing over the salad and toss.
- Garnish with the chopped pecans and ENJOY!
Notes
Instant Pot Butternut Squash: Slice in half, remove seeds and skin. Cut into cubes. Add 1 cup of water to the Instant Pot. Place trivet and steamer basket inside. Add the cubed squash. Cook on high pressure for 3 minutes. Once cooking time is complete, quick release the pressure to carefully remove the squash.
Oven Roasted Butternut Squash: Slice in half, remove seeds and skin. Cut into cubes. Place the squash on a baking sheet and drizzle with 2-3 tablespoon of olive oil. Bake at 400 degrees F, for approximately 30 minutes or until tender.
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