Butternut Squash Lentil Salad – A Healthy Thanksgiving Side Dish

This healthy and hearty side salad is the ideal companion to Thanksgiving mains. To make it, you’ll start by roasting squash and onions and tossing them with a homemade sweet date sauce and fiber-packed lentils. The result is a perfect sweet-savory combination of fresh fall produce.

Seasoned with garam masala and studded with dates, this squash and lentil salad will brighten any chilly day.

A salad starring fall and winter’s favorite root vegetable is here to delight! The sweetness of roasted butternut squash and red onion pairs perfectly with the warmth of garam masala. There are many variations of garam masala, an Indian spice blend boasting up to 12 spices. Most will contain cinnamon, cloves, coriander, and cumin, and is guaranteed to deliver major flavor to anything it touches. The roasted veggies get tossed with peppery arugula and lentils for protein. Pre-cooked lentils, as called for in this recipe, save you a step, so you can focus on the bright date dressing that makes this lentil salad recipe top-notch for dinner or lunch.

Bulk up this salad with pan-seared halloumi slices, or crumble goat cheese or feta on top. Alternatively, dress, season, and roast some cubed tofu alongside the squash and onions. Sprinkle the salad with pomegranate seeds and mint for a special touch.

Butternut Squash Lentil Salad

Ingredients (makes 4 servings)

1 small butternut squash, halved lengthwise, seeded, and cut into 1/2-in.-thick half-moons
1 large red onion, cut into 1-in. wedges (root end left intact)
5 Tbsp. extra-virgin olive oil, divided
1 1/4 tsp. kosher salt, divided
3/4 tsp. garam masala, divided
8 dates (preferably Medjool), pitted and sliced
2 Tbsp. apple cider vinegar
1 8-oz. pkg. microwavable black lentils (such as Good & Gather), cooked according to pkg. directions and cooled, or 1 (15-oz.) can green lentils, drained and rinsed
2 cups packed arugula
Lemon wedges, for serving

Directions

Preheat oven and prep baking sheets:

Preheat oven to 425°F with racks in top third and lower third positions. Line 2 large rimmed baking sheets with parchment paper.

Season squash and onion:

Toss together squash, onion, 2 tablespoons oil, and 1/2 teaspoon each salt and garam masala in a large bowl. Divide between prepared baking sheets and spread in an even layer. Reserve bowl.

Roast squash:

Roast until squash mixture is tender and bottom sides are browned, about 25 minutes, rotating baking sheets between top and lower
positions halfway through. Let cool for 10 minutes.

Make the dressing and toss the salad:

While squash cools, place dates, vinegar, remaining 3 tablespoons
oil, and remaining 1/4 teaspoon garam masala in reserved bowl. Gently mash about half of dates. Add roasted squash mixture, lentils, arugula, and remaining 3/4 teaspoon salt; toss to combine. Serve with lemon wedges.

Make-Ahead: The squash can be roasted and the dressing made up to a day ahead. Toss it together with the lentils and store for another day in the fridge if you’d like. Add the arugula just before serving.

Nutrition

Calories: ~330 kcal
Protein: ~8 g
Total Fat: ~17 g
Carbohydrates: ~41 g
Dietary Fiber: ~8 g
Total Sugars: ~17 g

Try this Butternut Squash Lentil Salad – a perfect healthy Thanksgiving side

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