Roasted Squash and Lentil Salad

As long as we’re all on a collective salad kick for the month of January, I’ve got another one for you! This squash and lentil salad is fresh, hearty and full of delicious seasonal flavors.

The garam masala and Spanish paprika add a nice rich and earthy flavor to the salad that pairs well with the sweetness of the roasted butternut squash. Any winter squash would work well in this recipe. I’ve even used sweet potatoes with tasty results.

Hot smoked Spanish paprika is a popular ingredient in Mediterranean and Spanish cuisine. Farmers’ harvest the peppers which are dried over wood fires to create a hot, smoky flavor. It should be available in the spice section of a larger grocery store or a specialty market. If you can’t find it, you can use regular sweet paprika and a pinch of chipotle powder to get the smokiness and spice of the hot smoked paprika.

Roasted Squash and Lentil Salad

Print Recipe

A cold weather salad recipe full of fresh seasonal flavors.

• Author: Kristen Olson
• Prep Time: 15 mins
• Cook Time: 30 mins
• Total Time: 45 minutes
• Yield: 4 Servings 1x
• Category: Salad

Ingredients

Scale 1x2x3x

• 1/2 cup dried green lentils, rinsed
• 1 cup water
• 1 small butternut or buttercup squash, peeled, cut into 1-inch pieces (about 4 cups)
• 2 tablespoons olive oil
• 1 teaspoon ground garam masala
• 3/4 teaspoon hot smoked Spanish paprika
• 1/2 teaspoon fine sea salt
• 1/2 cup chopped parsley
• 1 tablespoon white wine vinegar
• 6 cups baby spinach
• 2 ounces soft goat cheese, crumbled

Instructions

1. Heat oven to 425°F. In a 2 quart saucepan, bring lentils and water to a boil over medium-high heat, reduce heat to low. Simmer, uncovered 20 to 30 minutes, adding a small amount of additional water as needed until the lentils are tender. Drain lentils. Rinse under cold water to stop cooking and thoroughly drain.
2. Meanwhile, in a medium bowl, toss together squash, 1 tablespoon of the olive oil, garam masala, paprika, and sea salt until well coated. Arrange squash in single layer on a large baking sheet. Bake 10 minutes, stir squash and bake an additional 10 to 15 minutes or until tender. Set aside to cool, about 15 minutes.
3. In a medium bowl, gently toss lentils, roasted squash, parsley, vinegar, and remaining 1 tablespoon olive oil. Season with salt and pepper, if desired. Divide spinach among plates, top with squash and lentil mixture and goat cheese.

Nutrition

• Serving Size: 1 Serving
• Calories: 211
• Sugar: 4g
• Sodium: 382mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 7g
• Carbohydrates: 29g
• Fiber: 9g
• Protein: 10g
• Cholesterol: 7mg

Do you have a favorite winter salad?

Here are a couple other delicious seasonal salad…
Roasted Winter Squash Salad from 101 Cookbooks
Winter Pumpkin Millet Salad from Green Kitchen Stories
Balsamic Roasted Winter Squash and Wild Rice Salad from NY Times