Why You’ll Love This Winter Squash and Lentil Salad
- It’s a textural dream. You get the creamy-soft squash, the firm bite of the lentils, the crunch from the seeds, and the crumble of cheese all in one forkful. It’s honestly so much more interesting than your average bowl of greens.
- It’s a make-ahead champion. This salad is one of those rare gems that doesn’t get soggy. In fact, letting it sit allows the flavors to meld and deepen, making your future self very, very happy come lunchtime.
- It’s incredibly versatile. Feel like adding some kale? Go for it. Want to swap the feta for goat cheese? Absolutely. This recipe is a wonderful template that welcomes your own creative twists.
- It’s deeply satisfying. With the protein from the lentils and the hearty squash, this salad truly fills you up. It’s the perfect answer to wanting a “healthy” meal that doesn’t leave you searching for a snack an hour later.
Ingredients & Tools
- 1 medium butternut or acorn squash (about 1.2 kg / 2.5 lbs)
- 2 tbsp olive oil, divided
- 1 tsp maple syrup or honey
- 1 tsp smoked paprika
- 200 g (1 cup) Puy lentils or brown lentils, rinsed
- 1 small red onion, finely diced
- 50 g (1/2 cup) walnuts or pecans, roughly chopped
- 100 g (3/4 cup) feta cheese, crumbled
- A large handful of fresh parsley, chopped
- For the dressing: 3 tbsp extra virgin olive oil, 2 tbsp apple cider vinegar, 1 tbsp whole grain mustard, 1 small garlic clove (minced), salt and black pepper to taste.
Tools: A large baking sheet, a medium saucepan, a large mixing bowl, and a small jar for shaking the dressing.
The real stars here are the squash and the lentils. Using a good, firm squash like butternut gives you those lovely sweet, caramelized edges, while Puy lentils hold their shape beautifully and have a wonderful earthy flavor that stands up to the other ingredients. Don’t skip the smoked paprika—it adds a subtle, smoky depth that makes the squash taste incredible.
Serves: 4 as a main | Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Which squash is best? Butternut is classic and easy to cube, but don’t overlook acorn or delicata squash. Delicata is fantastic because you can eat the skin, which saves on prep time!
- Lentil loyalty matters. I really recommend Puy (French) lentils or brown lentils. Red lentils will turn to mush in this salad—they’re better for soups and dahls. You want a lentil that stays firm.
- Don’t overcook your lentils! This is crucial. You’re aiming for tender but still with a bite (al dente). Mushy lentils will make the whole salad feel a bit sad. We’ll go over the perfect cooking method in the steps.
- Toast those nuts. Taking the extra two minutes to toast your walnuts or pecans in a dry pan unlocks a deep, nutty aroma that elevates the entire dish. It’s a small step with a huge payoff.
How to Make Winter Squash and Lentil Salad
Step 1: Roast the Squash. First, preheat your oven to 200°C (400°F). While it’s heating, peel your squash, scoop out the seeds, and cut it into 2cm (3/4-inch) cubes. The trick is to try and get them roughly the same size so they cook evenly. Toss the cubes in a large bowl with one tablespoon of the olive oil, the maple syrup, smoked paprika, and a good pinch of salt and pepper. Spread them out in a single layer on your baking sheet—crowding will steam them instead of roasting. Pop them in the oven for 25-30 minutes, or until they’re tender and have those beautiful caramelized edges. You’ll know they’re ready when you can easily pierce a cube with a fork.
Step 2: Cook the Lentils. While the squash is roasting, cook your lentils. Place the rinsed lentils in a saucepan and cover with plenty of water—about 5 cm (2 inches) above the lentils. Bring to a boil, then reduce the heat to a gentle simmer. Cook uncovered for 20-25 minutes. Start checking at 20 minutes; you want them to be tender but still hold their shape. Drain them well in a fine-mesh sieve and let them cool slightly. Honestly, rinsing them with cool water can help stop the cooking process and cool them down faster for the salad.
Step 3: Toast the Nuts & Make the Dressing. In a small, dry skillet over medium heat, toast your chopped walnuts for 3-5 minutes, shaking the pan often, until they become fragrant. Watch them closely—they can burn in a heartbeat! Set them aside to cool. For the dressing, simply combine the 3 tablespoons of extra virgin olive oil, apple cider vinegar, whole grain mustard, minced garlic, and a big pinch of salt and pepper in a jar. Screw the lid on tightly and shake it like you mean it until it’s beautifully emulsified. Give it a taste and adjust the seasoning if needed.
Step 4: Assemble the Salad. Now for the fun part. In your large mixing bowl, combine the slightly cooled lentils, the roasted squash (along with any delicious juices from the pan), the finely diced red onion, most of the toasted walnuts, and the chopped parsley. Pour about two-thirds of the dressing over everything. Gently toss it all together—you want to coat everything without breaking up the squash too much.
Step 5: The Final Flourishes. Just before serving, crumble the feta cheese over the top and sprinkle on the remaining toasted walnuts. This keeps the cheese from getting too mixed in and the nuts nice and crunchy. Drizzle with the remaining dressing for an extra burst of flavor. The salad is ready to enjoy immediately, but as I mentioned, it’s also fantastic after it’s had some time to sit and let the flavors get to know each other.
Serving Suggestions
Complementary Dishes
- Pan-Seared Chicken Breast or Salmon — For a more substantial protein-packed meal, a simple piece of perfectly cooked chicken or salmon laid on top turns this salad into a real restaurant-quality dinner.
- Crusty Bread with Herbed Butter — You’ll want something to sop up every last bit of that delicious dressing. A warm, crusty loaf with a smear of soft, herby butter is absolutely perfect.
- A Simple Arugula Base — If you want to stretch the salad or add an extra peppery note, serve a handful of fresh arugula on each plate and spoon the squash and lentil mixture over it.
Drinks
- A Crisp White Wine — A Sauvignon Blanc or Pinot Grigio with its bright acidity cuts through the richness of the squash and cheese beautifully.
- Sparkling Water with Citrus — For a non-alcoholic option, nothing beats the clean, refreshing fizz of sparkling water with a squeeze of lemon or lime to complement the earthy flavors.
- Apple Cider — Warm or cold, the sweet-tart flavor of apple cider echoes the autumn vibes of this salad perfectly.
Something Sweet
- Warm Apple Crumble — Staying with the season, a simple apple crumble with a scoop of vanilla ice cream is a classic and comforting way to end the meal.
- Dark Chocolate and Orange Segments — For a lighter finish, a few squares of high-quality dark chocolate paired with some juicy orange segments is an elegant and simple treat.
- Spiced Pear Galette — A rustic, free-form pear galette with a hint of cinnamon or cardamom feels special without being overly complicated.
Top Mistakes to Avoid
- Mistake: Overcooking the lentils. This is the number one pitfall. Mushy lentils will make the salad feel heavy and pasty. Always err on the side of slightly undercooked, as they will continue to soften a little as they cool.
- Mistake: Crowding the baking sheet. If you pile the squash on top of each other, they’ll steam instead of roast. You won’t get those delicious caramelized edges that provide so much flavor. Use two sheets if you need to!
- Mistake: Adding the dressing while everything is piping hot. The heat can cause the greens (like parsley) to wilt and the cheese to melt into nothingness. Let the squash and lentils cool to just warm or room temperature first.
- Mistake: Skipping the toasting step for the nuts. Raw nuts can taste a bit bland and soft. Toasting them is a quick process that adds a crucial layer of nutty, crunchy depth to the final dish.
Expert Tips
- Tip: Massage your onions. If you find raw red onion a bit too sharp, soak the diced onion in a bowl of cold water with a splash of vinegar for 10 minutes before adding it to the salad. This tames the bite significantly.
- Tip: Make it a full meal prep. Double the recipe and keep the components separate. Store the dressed lentils and squash in one container, and the nuts, cheese, and parsley in another. Combine just before eating to keep everything fresh.
- Tip: Use the squash seeds. Don’t throw away those seeds! Rinse them, toss them with a little oil and salt, and roast them on the same tray as the squash (for a shorter time, about 10-15 minutes) for a fantastic, crunchy salad topping.
- Tip: Amp up the herbs. While parsley is classic, feel free to add other soft herbs like mint or dill. A little chopped mint, in particular, adds a wonderful bright freshness that’s really lovely.
FAQs
Can I make this salad vegan?
Absolutely! It’s super easy. Just omit the feta cheese or replace it with a vegan alternative. The real key is to check the maple syrup—make sure it’s not honey if you’re sticking to a strict vegan diet. The salad has so much flavor from the roasted squash and the tangy dressing that you honestly won’t miss the cheese.
How long will leftovers keep in the fridge?
This salad is a fantastic leftover. Stored in an airtight container, it will keep beautifully for up to 4 days. The lentils and squash actually absorb the dressing and the flavors get even better. The nuts might lose a little crunch, so you can always add a fresh sprinkle when you serve the leftovers.
Can I use a different type of lentil?
You can, but choose wisely! As mentioned, Puy or brown lentils are best. Green lentils also work well. Avoid red or yellow lentils as they are meant to break down and become soft, which would turn your salad into more of a paste. The texture is key here.
My squash is taking forever to roast. What’s wrong?
This usually means your cubes are too large or your oven isn’t quite hot enough. Make sure your cubes are no larger than 2cm (3/4-inch) and that your oven is fully preheated. Also, using a dark-colored metal baking sheet can help with browning compared to a light-colored or glass pan.
Can I freeze this salad?
I wouldn’t recommend it, honestly. Both the cooked lentils and the roasted squash can become quite watery and mushy upon thawing, which would really compromise the wonderful texture of the salad. It’s best enjoyed fresh or stored in the fridge for a few days.
