Are you ready to elevate your meal game with a dish that screams fall comfort while delivering knockout nutrition? This Lentil Squash Harvest Salad is not just another salad—it's a culinary journey that combines the earthy richness of roasted butternut squash, protein-packed lentils, and a tantalizing balsamic dressing that will make your taste buds dance with joy. Perfect for those seeking a wholesome, flavor-packed meal that looks as stunning as it tastes, this recipe is about to become your new seasonal obsession!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- Green or brown lentils
- Butternut squash, cubed
- Red bell pepper, diced
- Red onion, diced
- Parsley, chopped
- Olive oil
- Balsamic vinegar
- Salt
- Pepper
Instructions
- Begin by preparing your ingredients. Rinse 1 cup of green or brown lentils under cold water and set aside.
- Preheat your oven to 400°F (200°C). While the oven is heating, peel and cube 1 medium butternut squash into bite-sized pieces.
- Place the cubed butternut squash on a baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with salt and pepper to taste. Toss to coat evenly.
- Roast the butternut squash in the preheated oven for about 25-30 minutes, or until tender and slightly caramelized, stirring halfway through for even cooking.
- While the squash is roasting, prepare the lentils. In a medium saucepan, add the rinsed lentils and cover with 3 cups of water. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover, and let the lentils simmer for about 20-25 minutes, or until they are tender but not mushy. Drain any excess water and set aside.
- While the lentils are cooking, prepare the remaining vegetables. Dice 1 red bell pepper and 1 small red onion. Chop a handful of fresh parsley and set aside.
- In a large mixing bowl, combine the cooked lentils, roasted butternut squash, diced red bell pepper, and diced red onion. Gently toss to combine.
- In a small bowl, whisk together 3 tablespoons of balsamic vinegar, 2 tablespoons of olive oil, and a pinch of salt and pepper to create the dressing.
- Drizzle the dressing over the salad mixture and toss gently to coat all the ingredients evenly.
- Finally, add the chopped parsley to the salad and give it one last gentle toss. Taste and adjust seasoning if necessary.
- Serve the Lentil Squash Harvest Salad warm or at room temperature. Enjoy this hearty and nutritious dish!
Tips
- For the most flavorful lentils, consider toasting them lightly in a dry pan before boiling to enhance their nutty flavor.
- Choose butternut squash that feels heavy for its size and has a matte, not shiny, skin for the best roasting results.
- Don't overcook your lentils! They should be tender but still hold their shape to maintain the salad's perfect texture.
- For extra depth of flavor, try adding a sprinkle of toasted pumpkin seeds or crumbled feta cheese on top.
- This salad tastes even better the next day, so don't hesitate to make it in advance for meal prep.
- If you're short on time, you can use pre-cubed butternut squash from the grocery store to speed up preparation.
- Experiment with different vinegars like apple cider or red wine vinegar if you want to vary the dressing's flavor profile.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 45g
Protein: 15g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
