Squash Lentil Salad - 2 Guiding Stars
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Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

If you’re looking for the perfect main course to wow at a vegetarian feast, look no further than this excellent salad. It’s also an excellent meal to make ahead to reheat throughout the week for lunches.


  • 3 lbs. butternut squash , peeled and cubed
  • 1 red onion, cut into wedges
  • 2 cloves garlic
  • 8 Tbsp. olive oil, divided
  • 3 cups French green lentils
  • 2 bay leaves
  • ¼ cup sherry vinegar
  • 1 Tbsp. Dijon mustard
  • 8 oz. kale, chopped
  • 1 cup toasted pecans, chopped
  • 1 cup golden raisins


  1. Preheat oven to 425°F.
  2. Place the squash, onion, garlic, 2 tablespoons of the oil on a baking sheet, stirring to combine. Roast until the vegetables are tender, 25 to 30 minutes.
  3. While the vegetables are roasting, place the lentils and bay leaves in a medium saucepan. Cover with water, bring to a boil, reduce heat and simmer until tender, 15 to 20 minutes. Drain the lentils and discard the bay leaves.
  4. Remove roasted garlic from the tray of roasted vegetables and puree together with remaining oil, vinegar and mustard.
  5. Toss all ingredients together with the dressing and serve warm.
Nutritional analysis per serving: Calories 405; Total Fat 16g (21% Daily Value); Saturated Fat 2g (10% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 75mg (3% DV); Total Carbohydrate 56g (20% DV); Dietary Fiber 9g (32% DV); Total Sugars 20g; Includes 0g Added Sugars (0% DV); Protein 13g; Vitamin D 0% DV; Calcium 10% DV; Iron 30% DV; Potassium 15% DV; Vitamin K 120% DV; Vitamin A 80% DV; Copper 70% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/squash-lentil-salad/
© 2021 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796