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Per serving
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- 1
Roast the vegetables
Preheat the oven to 400°F. Peel and chop the butternut squash into 2 cups of chunks and slice the half red onion. Spread on a large rimmed baking sheet, drizzle with 2 tablespoons of the avocado oil, and sprinkle with sea salt. Toss to coat and spread into an even layer. Roast on the center rack for 20 to 25 minutes, until golden and the squash is soft.
- 2
Cook the lentils
While the vegetables roast, cook the lentils in a medium saucepan of boiling water according to package directions, about 8 to 12 minutes, until tender. Drain in a fine mesh sieve and rinse under cold water. Set aside.
- 3
Combine
Once the roasted squash and lentils have cooled slightly, transfer them to a large mixing bowl. Add the feta cheese, chopped pecans, dried cranberries, and pumpkin seeds.
- 4
Make the dressing and toss
In a small bowl, whisk together the remaining 3 tablespoons avocado oil, balsamic vinegar, minced garlic, orange zest, maple syrup, ground cinnamon, and a pinch of sea salt. Pour over the salad and toss well. Taste and adjust with more salt and black pepper. Serve warm, at room temperature, or cold.
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Roasted Butternut Squash Lentil Salad
Created by: WholeFoodWendy
Ingredients
- 1 cup lentils
- 2 cup butternut squash
- 1/2 red onion
- 5 tbsp avocado oil
- sea salt
- 2/3 cup feta cheese
- 1/2 cup pecans
- 1/2 cup dried cranberries
- 1/3 cup pumpkin seeds
- 2 tbsp balsamic vinegar
- 1 garlic cloves
- 1 tsp orange zest
- 2 tsp maple syrup
- 1/2 tsp ground cinnamon
Instructions
- Roast the vegetablesPreheat the oven to 400°F. Peel and chop the butternut squash into 2 cups of chunks and slice the half red onion. Spread on a large rimmed baking sheet, drizzle with 2 tablespoons of the avocado oil, and sprinkle with sea salt. Toss to coat and spread into an even layer. Roast on the center rack for 20 to 25 minutes, until golden and the squash is soft.
- Cook the lentilsWhile the vegetables roast, cook the lentils in a medium saucepan of boiling water according to package directions, about 8 to 12 minutes, until tender. Drain in a fine mesh sieve and rinse under cold water. Set aside.
- CombineOnce the roasted squash and lentils have cooled slightly, transfer them to a large mixing bowl. Add the feta cheese, chopped pecans, dried cranberries, and pumpkin seeds.
- Make the dressing and tossIn a small bowl, whisk together the remaining 3 tablespoons avocado oil, balsamic vinegar, minced garlic, orange zest, maple syrup, ground cinnamon, and a pinch of sea salt. Pour over the salad and toss well. Taste and adjust with more salt and black pepper. Serve warm, at room temperature, or cold.