This incredible Lentil Salad Recipe is filled with tender cooked lentils, roasted butternut squash, beets, arugula, and sweet grapes and drizzled with a light homemade vinaigrette. It’s the perfect side salad, quick lunch, or light dinner.
The Best Lentil Salad
One of my very favorite salads – EVER – this amazing lentil salad is made with a delicious array of fruits, fresh veggies, and small, black beluga lentils (but feel free to switch it up and use red lentils, brown lentils, or French green lentils). The tangy, zingy, sweet homemade dressing ties the salad together, and the roasted butternut squash, grapes, beets, and shallots provide a delicious medley of flavors.
Enjoy for lunch or serve it with delicious baked salmon at your next dinner party; however you choose to enjoy this incredible salad, it will surely become a regular part of your dinner rotation.
And leftovers are just as good the next day!
How to Make Lentil Salad
Start by preheating the oven to 400 degrees F and lining a large baking sheet with parchment paper.
Then, in a large mixing bowl, toss the cubed butternut squash with olive oil and sprinkle with salt and pepper. Spread the squash in an even layer onto the prepared baking sheet and roast in the oven until fork tender, approximately 20 minutes. Remove the baking sheet from the oven and set it aside to cool.
Prepare the dressing. Add the apple cider vinegar, honey, olive oil, garlic, Dijon mustard, salt and black pepper to a small jar or bowl. Whisk well until everything is fully combined and set it aside.
Add the cooked lentils, beets, grapes, and shallots to a large salad bowl and gently toss. Then, add the arugula, spinach, mint, roasted butternut squash, and dressing and toss one more time. Top the salad off with some pepitas.
Do You Have to Soak Lentils Before Cooking?
No, you don’t need to soak your lentils before cooking. Just rinse them to reduce dust and debris. However, if you do have time to pre-soak your lentils, it will reduce cooking time by about half.
How to Serve
Serve this lentil salad as a main dish for lunch or dinner or as a side dish with chicken, steak, or fish. I highly recommend topping it with a piece of pan-fried salmon or shrimp! It’s perfect for family dinners and holiday gatherings. An easy, protein-packed vegetarian option!
Storage and Freezing
This salad will last in an airtight container in your fridge for 2-3 days. I don’t recommend freezing the whole salad, but you can freeze cooked lentils for up to three months.
More Recipes with Lentils:
- Vegetarian Lentil Stew
- Lentil and Farro Salad with Fried Egg and Jalapeños
- Rocket and Beluga Lentil Breakfast Salad
- Curry Lentil Soup with Coconut Milk
- Lentil Sloppy Joes
- Red Lentil Dal Recipe (Indian Masoor Dal)
- Lentils: Types, Recipes and How to Cook Lentils
If you try making this Lentil Salad Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
Lentil Salad Recipe
Ingredients
For the Salad
- 1 butternut squash - peeled and cut into cubes
- 1 tablespoon olive oil
- salt + pepper
- 2 cups cooked beluga lentils
- 4 small cooked beets - chopped into small cubes
- 1 cup red grapes - halved
- 3 shallots - finely chopped
- 7 ounces fresh arugula
- 5 ounces fresh baby spinach
- 10 mint leaves - finely cut (chiffonade)
- ½ cup pepitas - pumpkin seeds
For the Dressing
- 2.5 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 1 tablespoon honey
- 2 cloves garlic - minced
- 1.5 teaspoon Dijon mustard
- salt + pepper - to taste
Instructions
- Preheat oven to 400 degrees F and line a large baking sheet with parchment paper. In a large mixing bowl toss cubed butternut squash with olive oil and sprinkle with salt and pepper. Spread the butternut squash in an even layer onto the prepared baking sheet and roast for approximately 20 minutes, or until butternut squash is fork tender (but NOT mushy). Remove from the oven and set aside to cool.
- Meanwhile, as the butternut squash is roasting add the dressing ingredients to a small jar or bowl and whisk until creamy and fully combined. Set aside.
- In a large salad bowl gently toss together the cooked lentils, beets, grapes, and shallots. Add the arugula, spinach, mint, roasted butternut squash and dressing and gently toss one more time.
- Top with pepitas and serve.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
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