Why You’ll Love This Winter Squash and Lentil Salad

• A Symphony of Textures. You get the soft, almost creamy squash against the firm little lentils, the crunch from the pecans, and the delightful crumble of cheese. Every single bite is interesting and never, ever boring.
• It’s a Make-Ahead Dream. This salad honestly gets better as it sits. The flavours have time to mingle and get to know each other, making it the perfect candidate for meal prep or for taking the stress out of hosting.
• Surprisingly Satisfying. Thanks to the lentils and squash, this salad is incredibly hearty and filling. It’s a complete meal that will keep you energised for hours, without that heavy, sluggish feeling.
• It’s as Versatile as It Is Delicious. Feel like adding some kale? Go for it. Want to swap the pecans for walnuts? Absolutely. This recipe is a wonderful template that welcomes your own personal touches.

Ingredients & Tools

• 1 medium butternut or acorn squash (about 1.2 kg), peeled and cubed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp ground cinnamon
• Salt and black pepper to taste
• 200 g Puy lentils or brown lentils, rinsed
• 1 bay leaf
• 75 g pecans, roughly chopped
• 100 g goat’s cheese or feta, crumbled
• 1 small red onion, finely diced
• A large handful of fresh flat-leaf parsley, chopped
• For the Maple-Dijon Vinaigrette:
• 3 tbsp extra virgin olive oil
• 1½ tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• 1 small garlic clove, minced

Tools: A large baking tray, a medium saucepan, a small jar or bowl for whisking.

The real stars here are the squash and lentils—they form the hearty base. Using smoked paprika on the squash is a little trick that adds a wonderful, subtle smokiness, which plays so nicely against the sweet maple in the dressing. And don’t skip toasting the pecans; it really wakes up their flavour.

Serves: 4 as a main | Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes

Before You Start: Tips & Ingredient Notes

• Which squash is best? Butternut is classic and easy to cube, but acorn or delicata squash (which you don’t even need to peel!) work beautifully too. The goal is sweet, tender cubes that hold their shape.
• Lentil logistics. Puy lentils are my favourite here because they keep their shape and have a lovely peppery flavour. If you use brown or green lentils, that’s fine—just avoid red lentils as they’ll turn to mush.
• The dressing is your secret weapon. Taste it as you go! If you like it tangier, add a splash more vinegar. Sweeter? A bit more maple syrup. This vinaigrette is incredibly forgiving, so make it your own.
• Don’t overcrowd the baking tray. This is the golden rule for roasting. If the squash cubes are too close together, they’ll steam instead of roast. We want caramelised edges, so give them space! Using two trays is better than one crammed-full tray.

How to Make Winter Squash and Lentil Salad

Serving Suggestions

Complementary Dishes

• Pan-Seared Salmon — The rich, oily fish is a fantastic contrast to the earthy, sweet salad. A flaky fillet placed on top turns this into a real restaurant-quality meal.
• Simple Roast Chicken — The classic, comforting flavours of roast chicken pair wonderfully here. It’s a perfect Sunday dinner combination that feels both elegant and homely.
• Garlicky Sautéed Greens — A side of kale or spinach cooked with a little garlic adds a vibrant, bitter note that cuts through the richness of the salad beautifully.

Drinks

• A Crisp White Wine — Think Sauvignon Blanc or Pinot Grigio. The acidity and citrus notes will cleanse the palate between bites of the hearty squash and lentils.
• An Amber Ale — The malty, slightly sweet character of an amber ale complements the smokiness of the paprika and the sweetness of the squash surprisingly well.
• Sparkling Water with Citrus — For a non-alcoholic option, nothing beats fizzy water with a squeeze of lemon or orange. It’s refreshing and lets the salad’s flavours shine.

Something Sweet

• Spiced Poached Pears — Continuing the autumn theme, a gently poached pear with a hint of cinnamon and star anise is a light and elegant way to end the meal.
• Dark Chocolate and Orange Pots — A rich, creamy chocolate mousse with a hint of orange zest provides a decadent but not overly heavy finish.
• Simple Ginger Biscuits — A few crunchy, spiced biscuits alongside a cup of tea are a wonderfully simple and satisfying way to round things off.

Top Mistakes to Avoid

• Mistake: Overcooking the lentils. This is the biggest one! Mushy lentils will make the salad look and feel porridge-like. Taste them frequently as they cook and drain them as soon as they’re tender.
• Mistake: Adding the dressing while everything is piping hot. If you pour the vinaigrette over very hot ingredients, the lentils will absorb it all immediately and the salad can become dry. Let things cool for about 10-15 minutes first.
• Mistake: Skipping the toasting step for the nuts. Raw pecans are fine, but toasted pecans are transformative. That deep, nutty aroma is a key layer of flavour—it only takes a few minutes and is totally worth it.
• Mistake: Not seasoning the squash adequately before roasting. The seasoning here isn’t just for the surface; it seasons the squash from the inside out as it roasts. Be generous with that salt and pepper!

Expert Tips

• Tip: Cook the lentils in vegetable broth. For an even deeper flavour base, swap the water for a light vegetable broth when cooking your lentils. They’ll absorb that savoury goodness as they simmer.
• Tip: Add a grain for extra heartiness. If you want to stretch this further or make it even more substantial, a cup of cooked quinoa or farro tossed in at the end works wonderfully.
• Tip: Massage your onions. If you find raw red onion a bit too sharp, soak the diced onion in the apple cider vinegar from the dressing recipe for 10 minutes before assembling the salad. It lightly pickles them and tames the bite.
• Tip: Make it vegan effortlessly. Simply omit the goat’s cheese or use a vegan feta alternative. The salad is so flavourful from the spices, nuts, and dressing that you won’t feel like you’re missing out at all.

FAQs

Can I make this salad ahead of time?
Absolutely, and it’s a great idea! You can roast the squash, cook the lentils, toast the nuts, and make the dressing up to two days in advance. Store each component separately in the fridge (keep the nuts at room temp). Assemble the salad about an hour before serving, adding the cheese and final garnishes at the very last minute to keep everything fresh and textured.

How should I store leftovers?
Leftovers will keep well in an airtight container in the fridge for up to 3 days. The texture of the squash will soften a bit more, and the lentils will continue to absorb the dressing, but it will still be delicious. It’s great for lunch the next day—no need to reheat, just enjoy it cold.

My salad seems a bit dry after sitting. What can I do?
This can happen if the lentils are particularly thirsty. No worries! Just whisk up a little extra batch of the vinaigrette—maybe a half-portion—and drizzle it over the salad before serving. A splash of lemon juice or even a tiny bit of water can also help to loosen it up and refresh the flavours.

Can I use a different type of nut?
Of course. Walnuts would be a fantastic substitute, offering a similar earthy richness. Toasted hazelnuts or pumpkin seeds (pepitas) would also be delicious and add a lovely crunch. The principle is the same: toast them to maximise their flavour.

Is there a way to speed up the prep time?
You can buy pre-cubed butternut squash from many supermarkets to save on peeling and chopping time. Also, using a packet of pre-cooked Puy lentils (often found in the chilled aisle) is a huge time-saver—just give them a quick rinse and they’re ready to go.