This Butternut Squash Lentil Salad is hearty and delicious, and just 302 calories with 15.5g of plant based protein!

Best of all, it costs about $7 to make 4 servings. That’s just $1.75 per serving!

I like to make this salad for dinner, it makes 4 servings so I have 2 left over. So I pack them up for meal prep lunches later in the week. I have supplied meal prep directions below so you can do the same.

Butternut Squash Lentil Salad

• Lentil Salad Ingredients
• How to Make Butternut Squash Salad
• Butternut Squash Lentil Salad Recipe
• Nutrition in Lentils Salad Recipes

Lentil Salad Ingredients

I like to get a whole butternut squash and cube it myself. It does take extra work, but it saves me money.

Choose what works best for you. Buy it whole, or 4 cups of cubed butternut squash.

Shopping List for Salads:

• 1 small butternut squash
• Olive oil spray
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 cup dry brown lentils
• 1 bay leaf
• 1 garlic clove
• ½ cup sun dried tomatoes
• 4 cups baby spinach

Salad Dressing:

• Juice of 1 lemon
• 1 garlic clove minced
• 1 tablespoon extra virgin olive oil
• 1 teaspoon dijon mustard
• ¼ teaspoon salt
• ¼ teaspoon pepper

How to Make Butternut Squash Salad

I like get started on the butternut squash, then while it bakes I make the lentils. This saves me time.

You can easily meal prep these salads too. I like to make all 4 servings, then pack 2 of them up as meal prep lunches. Here’s how I do it.

How to Meal Prep:

• Make the butternut squash, lentils, and salad dressing as directed.
• Cool the butternut squash and lentils completely.
• Lay meal prep containers out and add ingredients (as noted in directions below).
• Add individual portions of the dressing to small containers, and if they fit pack them in the salad containers.
• Cover and place in the fridge. Will hold for 4 days in the fridge, not a good freezer meal prep recipe.

How to Make Butternut Squash Lentil Salads:

Cook the Butternut Squash:

1. Preheat the oven to 400° and line a rimmed baking sheet with parchment paper.
2. Place the butternut squash cubes on the baking sheet and spray with olive oil.
3. Sprinkle with salt and pepper.
4. Bake for 30-35 minutes or until the edges are golden brown and fork tender.

Cook the Lentils:

1. In a medium saucepan combine lentils, bay leaf, and garlic clove.
2. Add enough water to cover the lentils by 1 inch.
3. Bring to boil, then reduce the heat and simmer uncovered until lentils are tender but not mushy, about 15-20 minutes.
4. Drain lentils and discard bay leaf and garlic clove.
5. Add the sun dried tomatoes and toss well.

Make the Salad Dressing:

1. In a jar or small bowl combine the salad dressing ingredients.
2. Cover and shake (if using a jar) otherwise whisk well and set aside to marinate.

Assemble the Salads:

1. To 4 plates add 1 cup of baby spinach.
2. Top with cooked butternut squash, lentils, and drizzle over the dressing.
3. Serve immediately.

Butternut Squash Lentil Salad Recipe

I love this filling salad, and I know you will too. Here are some more recipes that use the ingredients you’ll have leftover after making these plant based salads.

More Vegan Recipes:

• Vegan Lentil Shepherd’s Pie
• Lentil Bolognese Recipe
• Apple Fennel Salad
• The BEST Green Vegan Smoothies

Nutrition in Lentils Salad Recipes

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