If ever a salad could be cozy and comforting it would be this butternut squash and lentil spinach salad with roasted butternut squash and red onion, lentils, cranberries and toasted pecans. It’s fully loaded for a meal-style salad that also makes a delicious side dish for everything from holidays to weeknight dinners. (gluten-free, vegetarian)
I don’t think there are many people that would consider salad comfort food. But this spinach salad gets pretty dang close. It’s the most delicious way to load your plate with good-for-you fall veggies and fiber-filled legumes!
Why You’ll Love This Fall Spinach Salad
This salad is a big, hearty, healthy fall hug on a plate. It’s loaded with everything good for you: leafy greens, lentils, sweet butternut squash, and toasted nuts. All tossed in a subtly sweet and savory roasted garlic and mustard red wine vinaigrette and served warm. It’s filling and substantial enough for a meal, but vegetarian and nutrient-dense. It’s versatile enough to go from a weeknight dinner to a holiday side dish!
How To Make This Roasted Butternut Squash and Lentil Spinach Salad
- First roast the squash, onions and garlic. Toss the cubed squash, sliced onion and unpeeled garlic with oil, salt and pepper and spread them on a baking sheet. Roast for 25 minutes, stirring halfway through. Set the garlic aside for the dressing.
- Make the lentils while the veggies are roasting. Add lentils to a pot with water, broth and a bay leaf and simmer, covered, for about 15 minutes, then season with salt.
- Make the dressing. Squeeze the garlic form the skin and mash it with a fork. Add the remaining dressing ingredients and whisk to combine.
- Combine the dressing with the lentils.
- Throw everything into a big bowl and gently combine, then serve!
Ingredient Substitutions
- This salad can be made with your favorite type of winter squash or even roasted sweet potatoes in place of butternut squash.
- It would be great with goat cheese instead of feta. Or leave out the cheese for a dairy-free and vegan version.
- Walnuts are also delicious instead of pecans. Or leave them out for a nut-free version.
Can This Salad Be Made Ahead?
Sure! You have two options for making this salad in advance. You can roast the vegetables, cook the lentils, and make the dressing up to a couple days in advance. Then reheat the squash, onions and lentils before tossing the salad together.
If you’ll be serving the salad cold, you can toss everything except for the spinach together and refrigerate, then add the spinach just before serving to avoid soggy spinach.
More Fall Salads You’ll Love
- Butternut Squash Kale and Spinach Salad
- Fall Apple Pear, Sorghum Kale Salad
- Fall Harvest Warm Kale Salad
- Roasted Delicata Squash and Wild Rice Salad
- Fig Arugula Salad
- Apple Sage Farro Salad
- Shredded Beet Kale Salad
- Roasted Beet Goat Cheese Salad
Did you make this recipe? Please leave a star rating in the comments!
PrintButternut Squash and Lentil Spinach Salad
If ever a salad could be cozy and comforting it would be this butternut squash and lentil spinach salad with roasted butternut squash and red onion, lentils, cranberries and toasted pecans. It’s fully loaded for a meal-style salad that also makes a delicious side dish for everything from holidays to weeknight dinners. (gluten-free, vegetarian)
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8–10 servings 1x
- Category: salad
- Method: roasted
- Cuisine: American
Ingredients
For the roasted squash and onions:
- 3 cups butternut squash, cut into 1/2 inch cubes
- 1/2 medium red onion, sliced 1/4 inch thick
- 2 cloves garlic (leave the skin on)
- 2 tsp olive oil
- 1/8 tsp sea salt
- 1/8 tsp black pepper
For the lentils:
- 1 cups dry lentils
- 1 cup vegetable broth
- 1 cup water
- 1 bay leaf
- 1/4 tsp salt
For the salad:
- 1 (5 oz) package baby spinach
- 1/2 cup toasted pecans
- 1/2 cup dried cranberries
- 1/2 cup feta cheese, crumbled
For the Dressing:
- Roasted garlic
- 1 tbsp grainy mustard
- 2 tbsp red wine vinegar
- 2 tbsp olive oil
- 2 tsp maple syrup
- 1 tsp fresh thyme
- 1/8 tsp salt
- 1/8 tsp black pepper
Instructions
- Heat oven to 425°F. Line a baking sheet with parchment or a silicone baking mat.
- In a large bowl, toss the butternut squash, onion, and garlic with oil, salt and pepper.
- Spread into a single layer on the baking sheet and roast 25 minutes, stirring halfway through.
- Remove from the oven and set aside, reserving garlic for the dressing.
- Meanwhile, cook the lentils. Add lentils to a saucepan with broth, water and bay leaf. Bring to a boil. Lower heat, cover and simmer 15 minutes, or until lentils are tender. Season with salt after cooking.
- Make the dressing. In a small bowl or jar, squeeze the roasted garlic from the skins. Mash with a fork. Add remaining dressing ingredients and whisk to combine.
- Pour dressing over the lentils and stir to coat.
- Place spinach in a large serving bowl. Add pecans, cranberries, feta, roasted squash, onions, and lentils. Gently stir to combine and serve immediately or refrigerate until ready to serve.
Notes
- You can toast the pecans in the oven for about 10 minutes or in a dry skillet on the stove.
Ingredient substitutions:
- This salad can be made with your favorite type of winter squash or even roasted sweet potatoes in place of butternut squash.
- This would also be great with goat cheese instead of feta. Or leave out the cheese for a dairy-free and vegan version.
- Walnuts are also delicious instead of pecans.
To make in advance:
- You can roast the vegetables, cook the lentils, and make the dressing up to a couple days in advance. Reheat the squash, onions and lentils before tossing the salad together.
- If you’ll be serving the salad cold, you can toss everything except for the spinach together and refrigerate, then add the spinach just before serving.
Keywords: butternut squash lentil spinach salad, fall spinach salad with lentils, spinach salad with lentils and butternut squash
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