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Roasted Butternut Squash and Lentil Salad
This Roasted Butternut Squash and Lentil Salad brings vibrant flavor and beautiful color to your holiday plate. It’s a wonderful mix of sweet, savory, and tangy notes that's a perfect healthy Thanksgiving side dish.
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 15 min🔥 Cook: 25 min👤 Daniel Mercer📖 cookfastrecipes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- bowl
📝 Preparation Steps
1
Preheat oven to 425°F with racks in the top and lower third positions. Line two large rimmed baking sheets with parchment paper.
2
In a large bowl, toss together the butternut squash, red onion, 2 Tbsp olive oil, 1/2 tsp salt, and 1/2 tsp garam masala. Divide between the prepared baking sheets in a single layer.
large red onion, cut into 1 inch wedges1
3
Roast for ⏱️ 25 minutes, rotating the baking sheets halfway through, until the squash is tender and browned on the bottom. Let cool for ⏱️ 10 minutes.
4
In the reserved large bowl, add the sliced dates, apple cider vinegar, remaining 3 Tbsp olive oil, and remaining 1/4 tsp garam masala. Gently mash about half of the dates into the dressing.
5
Add the cooled roasted squash mixture, cooked lentils, arugula, and remaining 3/4 tsp salt to the bowl with the dressing.
6
Toss everything gently to combine and serve with fresh lemon wedges on the side.
Lemon wedges, for serving
Nutrition Facts
calories
310 calories
fat Content
18g fat
serving Size
1 serving
fiber Content
9g fiber
sugar Content
15g sugar
sodium Content
550mg sodium
protein Content
7g protein
carbohydrate Content
35g carbs
saturated Fat Content
2.5g saturated fat
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