Roasted Delicata Squash Lentil Salad

Roasted delicata squash salad on a plate.

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Roasted Delicata Squash Lentil Salad

This roasted delicata squash salad with lentils, spinach, goat cheese and pomegranate seeds is a hearty fall side or main for any occasion.

Prep Time10

Cook Time30

Total Time35

Course: Salads

Cuisine: American

Servings:

Author: Paige Adams

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

If you can’t find black lentils, use French lentils instead.

You can store leftovers in the fridge up to 3 days. Keep the salad and extra vinaigrette in separate airtight containers. If possible, do not toss the spinach and dressing with the rest of the ingredients if you aren’t planning to eat the entire salad. This will help it keep its texture. Let the dressing sit at room temperature for 15 minutes before tossing in the salad.

You can make the lentils and vinaigrette up to 2 days in advance. Store them in separate containers in the fridge. Put them out at room temperature for 15 minutes before assembling the salad.

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