Prep Time25 minutes
Total Time1 hour 5 minutes
Servings6 Servings
Butternut Squash Lentil Salad is a recipe I reach for when I want something that eats like a dinner but still lets me call it a salad. Sweet cubes of roasted butternut squash, earthy lentils, salty bits of feta, and a quick dijon vinaigrette that ties the whole warm, cozy bowl together. It just might convert the meat lovers in your life.
It all really starts with the squash, so if you want the caramelized edges I am about to rave about, my guide on how to roast butternut squash walks you through every step. This one lives in the same warm, hearty universe as my Warm Potato and Acorn Squash Salad and my Roasted Pumpkin and Wild Rice Salad, so if hearty salads are your love language, you are in very good company here.
In This Post
Why You’ll Love this Butternut Squash Salad
It is hearty enough for dinner, pretty enough for a holiday table, and forgiving enough to make ahead so you don’t have to stress when guests arrive.
- It eats like a full meal thanks to protein-packed lentils.
- Sweet roasted squash pairs with salty feta and a tangy vinaigrette brings it all together.
- It is naturally vegetarian and gluten-free.
- Leftovers are better the next day, which makes it great for meal-prep.
Heather’s Recipe Notes
Drawing from 20 years of recipe development and my time co-founding a spice company, here’s what makes this recipe worth making exactly as written.
- Roast, don’t steam, the squash. Roast the cubes in a single layer, without crowding, to get caramelized edges. Crowding will steam instead of brown.
- Reach for lentils that hold their shape. French green lentils or black beluga lentils stay tender without becoming mushy. Regular brown lentils work in a pinch, watch them closely while cooking.
- Season the squash. As the co-founder of Spiceology, it’s impossible for me to under-season, and build flavor with spices. The chili powder, plus salt & pepper, adds a hint of warmth and lots of flavor.
- Dress it while it’s warm. Warm squash and lentils will soak of the vinaigrette far better than if cold. Toss it all together shortly after removing from the oven.
- Add feta last. To keep the feta cheese in creamy chunks, gently fold into the salad right before serving.
Maillard Reaction
The reason why roasted butternut squash tastes so much richer than if you boiled it comes down to the maillard reaction, the chemistry that happens when the sugars and amino acids on the surface of the squash meet high, dry heat. As the exterior dries out in a hot oven, those sugars caramelize and new flavor compounds form, turning a mild vegetable into something nutty, sweet, and deeply savory.
That is exactly why I push you toward a hot oven and a little breathing room on the sheet pan. Every browned edge and crispy corner of the winter squash is concentrated flavor you simply can’t get from the stovetop or microwave. Let the squash roast undisturbed long enough to take on color, and your reward will be toasty, caramelized notes that make this salad taste delicious.
Equipment Needed
- A sturdy half sheet pan for roasting the squash in a single, even layer.
- A sharp knife to break down the butternut squash safely and quickly.
- A vegetable peeler for taking off that thick squash skin without losing half the flesh.
- A small whisk or a lidded jar for emulsifying the dijon vinaigrette.
- A large mixing bowl roomy enough to toss everything without flinging lentils across the counter.
Ingredients for Warm Butternut Squash Lentil Salad
- Butternut squash – is cut into 1-inch cubes and roasted in olive oil, chili powder, salt, and black pepper until golden brown.
- Olive oil – for roasting the squash and the vinaigrette.
- Spices – chili powder, red chili pepper flakes, salt, and black pepper.
- Feta cheese – crumbled feta adds tang and creaminess.
- French lentils – cooked in chicken stock are tender and a perfect source of plant-based protein and fiber. You can sub brown or black lentils.
- Red bell pepper – roasted and peeled, or jarred red peppers work.
- Spinach leaves – washed and dried baby spinach adds crunch.
- Italian parsley – adding in fresh herbs like parsley add extra flavor and freshness, but are optional.
- Dijon mustard – adds depth of flavor to the simple vinaigrette.
- Balsamic vinegar – creates a nice umami flavor to an olive oil based dressing. Red wine vinegar works great also.
- Sriracha sauce – for a hint of sweet spiciness.
- Fresh garlic – builds the flavor of the dressing.
- Toasted Pistachios – to add crunch and texture
Recipe Substitutions & Add-Ins
- Swap the squash: Sweet potato, acorn squash, or delicata all roast beautifully and work great for warm squash salads.
- Change the cheese: Goat cheese or shaved parmesan stand in perfectly if feta is not your thing.
- Make it vegan: Skip the feta or use a plant-based version.
- Add crunch: Toasted pumpkin seeds (pepitas), walnuts, chopped red onion, or sliced almonds bring texture and a little extra staying power.
- Bulk it up with greens: Fold in a few big handfuls of baby arugula or massaged kale to stretch it into a bigger salad.
How to Store, Freeze & Reheat
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen overnight, so day two is a treat.
- Skip dressing for storage: If you know you have leftovers coming, keep some vinaigrette on the side and add it when you serve for the freshest texture.
- Freezing: I do not recommend freezing the assembled salad, since the squash and feta turn watery and soft once thawed.
- Freeze components instead: Roasted squash and cooked lentils each freeze well on their own for up to 3 months, ready to assemble later.
- Reheat gently: Warm the squash and lentils in a skillet over low heat or in short bursts in the microwave, then add fresh feta and dressing after reheating.
Frequently Asked Questions
French green lentils or black beluga lentils are ideal because they stay firm and hold their shape after cooking. Avoid yellow or red lentils, which break down into a puree and are better suited to soups.
Both are delicious. It is designed to be served warm or at room temperature, but it also holds up beautifully chilled straight from the fridge the next day.
A maple or balsamic vinaigrette is the sweet spot, balancing the squash with a little acidity and tang. If you want a tried and true option, my French Salad Dressing is a great match here too.
Yes, and it is a fantastic make-ahead dish. Roast the squash and cook the lentils up to two days in advance, then toss everything together with the feta and dressing shortly before serving.
It is hearty enough to stand alone as a meatless main, but it also plays well as a side. Try it alongside grilled chicken or a bowl of soup for an easy fall dinner.
It is a genuinely nourishing dish, with fiber and plant protein from the lentils and vitamins from the squash. It is naturally vegetarian and gluten free, making it an easy fit for a range of diets.
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Butternut Squash Lentil Salad Recipe
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Ingredients
- 1 medium butternut squash, peeled, seeded and cubed
- 3 tbsp olive oil
- 1 tbsp kosher salt
- 2 tsp black pepper
- 1 tbsp chili powder
- 3 cups chicken stock, or water
- 2 cups dry french lentils
- 1 red bell pepper, roasted, peeled, seeded and diced
- ½ cup feta cheese
- 3 handfuls baby spinach leaves
- 2 tbsp fresh Italian parsley, coarsely chopped
- 2 tbsp roasted pistachios, chopped
Vinaigrette:
- 4 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 clove garlic, coarsely chopped
- 1 tsp dijon mustard
- 1 tsp sriracha sauce
- kosher salt, to taste
- black pepper, to taste
Instructions
Roast Butternut Squash
- Preheat oven to 425º F.
- On a large rimmed baking sheet add the butternut squash cubes, 3 tbsp olive oil, 1 tbsp salt, 2 tsp black pepper, and 1 tbsp chili powder. Toss to coat the squash.
- Bake for 30-40 minutes, or until the squash is easily pierced with a fork. Remove and allow to cool for 5 minutes.
Cook Lentils
- Meanwhile, in a medium saucepan add the chicken stock and bring to a boil. Add the lentils and turn down to medium-low. Simmer 15-20 minutes, until the lentils are tender but not mushy. Remove from the heat and allow to cool for a few minutes. Drain off any excess stock.
Balsamic Vinaigrette
- In a small bowl or mason jar add the vinaigrette ingredients (1/4 cup olive oil, 1 tbsp balsamic vinegar, minced garlic, 1 tsp dijon mustard, 1 tsp sriracha sauce, kosher salt, and black pepper) screw on the lid and shake vigorously to combine. (or whisk if using a bowl).
Assemble Salad
- In a large serving bowl add the roasted red pepper, crumbled feta, baby spinach leaves, chopped parsley, chopped pistachios, squash, drained lentils, and vinaigrette. Toss lightly to combine. Taste for seasoning then serve immediately.
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Nutrition
*Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
A simple recipe I hope you’ll love
I’ve been making this for a while now and my husband loves it, however, we had one question – are you really calling for a tablespoon of salt? We’ve cut that each time because I thought maybe you meant a teaspoon. I’ve never used more than 1 1/2 teaspoons for the whole thing.. Just wanted to make sure. Thanks!
Love this!! Featuring you and this recipe on my business page on FB! Keep up your great work!
Hi, wondering how this keeps/refrigerates?
Making this as a side dish to Christmas dinner with the family!
I made this last night (without trying it ahead of time) for a mix of omnivores and vegetarians – they loved it! A huge hit! Everyone had seconds, and some thirds. People liked the layers of color involved, somehow it made the snow outside seem a bit warmer.
Soooo yummy! Added chorizo and will definitely be repeating this recipe 🙂 thanks heaps.
This combo of flavors is delicious! I made this today. I used yams instead of squash and roasted some onion with it, but that combo of lentil, feta, and the vinaigrette is so tasty! And it’s easy to make small changes to suit your tastes.
So glad you enjoyed it Julia. I love the addition of yams. I happen to love all things yam. 🙂 Thanks for stopping in to let me know how the recipe worked for you. Comments like this make my day!! Happy Monday!
~Heather