September 29, 2014

Fall Lentil Salad with Butternut Squash

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This delicious fall lentil salad is perfect for cooler weather or even Thanksgiving! With butternut squash, arugula, cornbread croutons and a mustard vinaigrette. Vegetarian with dairy free, gluten free and vegan options.

A white bowl filled with Fall Lentil Salad and a plate of cornbread croutons.

Let’s talk about the time I threw a bunch of things into a bowl and called it a fall lentil salad.

This whole escapade didn’t start off as complete and utter randomness. I had planned to make a sort of warm lentil salad for dinner one night with some roasted butternut squash and arugula.

You know basic, simple, not all messed around with.

But then. Then I saw the leftover cornbread sitting on my counter. Which just clearly needed to be made into croutons.

And while waiting for things to cool down, I found a little bit of raw pecans leftover from snacking. Obviously they needed to go in as well.

So all these delicious components got placed in a big ol’ bowl … combining into the dish you see here today.

A white bowl filled with Green Lentil Salad with two forks to the side.

About This Fall Lentil Salad

You have warm lentils with butternut squash and wilted spinach or arugula, tossed in a light slightly mustardy vinaigrette.

You have crunch from the pecans, a little cheesy bite from some goat cheese and truly awesome cornbread croutons to top it all off.

I promise, it all just works.

Go with me on this one. Because randomness has never tasted so good.

A bowl filled with Fall Lentil Salad with two forks to the side.

Additional Lentil Recipes You Might Enjoy:

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Fall Lentil Salad with Butternut Squash and Goat Cheese | cookiemonstercooking.com

Fall Lentil Salad with Butternut Squash

Yield: about 4 to 5 servings
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

This delicious fall lentil salad is perfect for cooler weather or even Thanksgiving! With butternut squash, arugula, cornbread croutons and a mustard vinaigrette. Vegetarian with dairy free, gluten free and vegan options.

Ingredients

For the croutons:

  • 3 cups cubed (¾ inch pieces) cornbread (use your favorite)*

For the salad:

  • 1 small red onion, chopped
  • 4 cups cubed butternut squash (¾ inch chunks)**
  • 2 tablespoons olive oil
  • 1 ½ teaspoons cumin
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 cup green lentils, picked through and rinsed
  • 4 cups water
  • 2 cups arugula or baby spinach leaves

For the dressing:

  • 1 tablespoon dijon mustard
  • 1 tablespoon honey or maple syrup***
  • 1 tablespoon apple cider vinegar
  • ¼ teaspoon cumin
  • ¼ teaspoon salt
  • freshly ground pepper, to taste
  • ¼ cup olive oil

For garnish:

  • ½ cup pecans, chopped
  • 2 ounces goat cheese, crumbled (optional)****

Instructions

For the croutons:

  1. Preheat the oven to 350ºF.
  2. Lay the cornbread cubes in a single layer on a baking sheet.
  3. Bake for about 15 to 20 minutes, stirring once halfway through, until toasted. Remove from the oven and let cool on the baking sheet.

For the salad:

  1. Increase the oven temperature to 400ºF.
  2. Add the red onion and butternut squash to a large rimmed baking sheet. Drizzle with the olive oil and sprinkle with the cumin, cinnamon and salt. Toss to combine and spread in an even layer.
  3. Bake for about 30 minutes, stirring once halfway through, until tender and starting to brown.
  4. Meanwhile, add the lentils and the water to a medium saucepan. Bring to a boil then reduce the heat, partially cover with a lid and let simmer gently for about 20 to 25 minutes, until tender but not mushy. Drain off any excess water and add to a large bowl.
  5. When the butternut squash is done, add to the bowl with the lentils. Add in the arugula (or spinach) and toss to combine (letting the steam/heat wilt the arugula/spinach).

For the dressing:

  1. In a small bowl, whisk together the mustard, honey, vinegar, cumin, salt, pepper and olive oil until smooth. Pour into the bowl with the lentils and toss to combine.

To serve:

  1. Spoon some of the lentil mixture onto a serving dish. Top with a sprinkle of pecans, some crumbled goat cheese and finally a handful of the croutons.

Notes

*To keep this dairy free / gluten free / vegan - be sure to use an appropriate cornbread of choice.

**I typically cheat and use the pre-cut kind of butternut squash.

***To keep this vegan - use the maple syrup and not the honey.

****To keep this dairy free / vegan - omit the goat cheese.

Nutrition Information:
Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 487Total Fat: 29gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 21mgSodium: 628mgCarbohydrates: 49gFiber: 10gSugar: 8gProtein: 11g

Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.

© Ashley / Cook Nourish Bliss
Cuisine: American / Category: Main Dish
Dairy Free, Gluten Free, Main Dish, Meatless, Recipes (ALL), Salad, Vegan, Vegetarian
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