Roasted Delicata Squash Lentil Salad
on Oct 21, 2025
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Dressed in a sherry vinaigrette, this roasted delicata squash salad is hearty with black lentils, greens and veggies. While the squash roasts in the oven, I simmer the lentils on the stove and make the vinaigrette. Multitasking is so easy with sheet pan salads. Then I combine the lentils and squash with pomegranate seeds, pecans, goat cheese, red onions and parsley. I serve this vegetarian fall salad as a main or a side dish.
Table of Contents
Why You’ll Love This Recipe
Roasted vegetables are perfect for fall and winter salads. That’s especially true for winter squash. With delicata squash, you can skip peeling. The skin softens in the heat of the oven. It also gives the squash structure, so it keeps its beautiful shape.
The salad has a great combination textures and flavors that will have you coming back for more bites. I toss the squash with maple syrup and a little cayenne pepper in addition to the usual oil, salt and pepper. That gives it a subtle amount of sweetness and heat.
This is a great holiday salad for Friendsgiving, Thanksgiving or Christmas. Because it has lentils for a base and less greens, it won’t wilt. It’s great for any occasion when you know food is going to sit out. Also, if you’re feeding vegetarians, this is a big salad that’s special. Leave out the cheese for vegans.
The Ingredients
This is what you need:
For squash
- Delicata squash: Look for squash that feels heavy for its size. The skin should be smooth and have no soft spots. Slice the squash in half lengthwise and scoop out the seeds. Then cut it crosswise into half moons. Full rings will be too large compared to the rest of the ingredients in the salad.
- Olive oil, maple syrup, cayenne pepper, kosher salt and black pepper season and coat the squash before it goes into the oven.
For salad
- Black lentils are good for salads because they hold their shape when you cook them. Lentils are part of the legume family and are a cousin of beans and chickpeas. You can substitute with green lentils, also known as puy lentils. Do not use red lentils or yellow ones because they fall apart as they cook and are better in soups and stews.
- Baby spinach: You can use all spinach, substitute with baby arugula or use a combination of both kind of lettuce.
- Red onions might be my favorite salad onion because they are crisp and pleasantly sharp.
- Goat cheese is creamy and tangy. If you prefer something saltier, then use crumbled feta. Skip the cheese if you want the salad to be vegan.
- Pomegranate seeds are a wonderful juicy and tart addition to fall and winter salads that have roasted ingredients because they bring some freshness.
- Pecans: To enhance their nutty flavor, toast the nuts in a 350-degree F oven for 5-7 minutes. You can substitute with toasted walnuts.
- Parsley: I finish the salad with chopped fresh herbs.
- Sherry vinaigrette: Besides sherry vinegar, the dressing has minced garlic, whole grain mustard, fresh lemon juice, extra virgin olive oil, kosher salt and black pepper.
How To Make This Delicata Squash Salad Recipe
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
1. Prep the squash. Whisk the oil, maple syrup, cayenne pepper, salt and pepper in a big bowl. Then stir the squash into the mixture. Arrange the squash slices in a single layer on the prepared sheet pan.
2. Roast the delicata squash. Give it 25-30 minutes. Flip over the sliced squash about halfway through roasting. It should be light brown on the edges and tender and creamy in the middle.
3. Cook the lentils. Put the lentils and salt in a medium pot and cover them with water by 1 inch. Bring to a boil and reduce heat to a low simmer with the lid partially on. Cook for 15-20 minutes until the lentils are just tender. Check their doneness after 15 minutes. Pour the cooked lentils into a strainer and rinse them with cold water.
4. Make vinaigrette. Whisk the minced garlic, mustard, salt, pepper, lemon juice, sherry vinegar and oil in a small bowl.
5. Assemble the salad. Combine the lentils, spinach, red onions, goat cheese, pecans, parsley and squash in a large bowl.
6. Drizzle the vinaigrette into the salad. Then gently toss everything together.
Serving
This is an all-purpose fall-winter salad for lunch or dinner. Lentils make it hearty, so it works as a main dish or a side. As mentioned, it’s a a good choice for a Thanksgiving salad or for Christmas or another holiday meal.
Make-Ahead Tips, Leftovers & Storage
You can make the lentils and vinaigrette up to 2 days in advance. Store them in separate containers in the fridge. Then let them sit at room temperature for 15 minutes before assembling the salad. Because the refrigerator is cold, the oil in the dressing may harden. Stir it when it turns to liquid again.
You can keep the salad in an airtight container in the refrigerator up to 3 days. If you don’t use all the dressing, store it in a mason jar in the fridge. Let the vinaigrette sit at room temperature for 15 minutes before stirring it and tossing it in the salad.
Recipe Tips
- You can substitute with another kind of winter squash. Acorn squash is most similar to delicata squash, and you don’t have to peel it. If you use butternut squash, peel it and cut it into cubes.
- Don’t overcook the lentils. Think about them like pasta. Lentils should turn out al dente.
More Roasted Squash Recipes
Roasted Squash Salad
Parmesan Roasted Acorn Squash
Roasted Butternut Squash Broccoli Orzo
Maple Roasted Acorn Squash
Moroccan-Spiced Honeynut Squash
Butternut Squash Kale Salad
More Lentil Recipes
Roasted Tomato and Zucchini Lentil Salad
Lentil Wild Rice Soup
Tomato Carrot Lentil Soup
Pumpkin Chili
Slow Cooker Moroccan Chickpea Stew
Lentil Tortilla Soup
Snap Pea Black Lentil Salad
Mediterranean Chickpea Lentil Salad
If you want more salads like this one, check out my easy salad recipes for every season and my roasted vegetable collection both featuring fresh ideas for spring, summer, fall and winter.
Roasted Delicata Squash Lentil Salad
Ingredients
For squash
- 2 tablespoons olive oil
- 3 tablespoons maple syrup
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 medium delicata squash, halved lengthwise, seeds scooped out, cut into 1/2-inch-thick slices
For lentils
- 1 cup black lentils, rinsed
- 1 teaspoon kosher salt
- Water
For vinaigrette
- 1 garlic clove, minced
- 1 tablespoon whole grain mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 lemon, juice
- 2 tablespoons sherry vinegar
- 1/4 cup olive oil
For salad
- 2 cups baby spinach
- 1/4 cup finely chopped red onions
- 1/3 cup crumbled goat cheese
- 1/4 cup pomegranate seeds
- 1/4 cup chopped toasted pecans
- 2 tablespoons chopped parsley
Instructions
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- In a large bowl, whisk 2 tablespoons olive oil, maple syrup, cayenne pepper, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Stir in the squash, coating it in the mixture.
- Arrange the squash on the prepared baking sheet in a single layer. Roast for 25-30 minutes, flipping over halfway through roasting until the squash is lightly browned on the edges and tender in the middle.
- Place the lentils and 1 teaspoon salt in a medium saucepan and cover with water by 1 inch. Bring to a boil and then reduce to a low simmer with the lid partially on the saucepan. Cook for 15-20 minutes until the lentils are just tender. Taste them to check their doneness after 15 minutes. Once the lentils are ready, pour them into a strainer and rinse with cold water. Transfer the lentils to a large bowl.
- For the vinaigrette, whisk the garlic, mustard, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, lemon juice, vinegar and 1/4 cup olive oil in a small bowl.
- Combine the spinach, red onions, goat cheese, pecans, parsley and squash with the lentils.
- Drizzle in the dressing, tossing to coat.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.