This incredible cold Lentil Salad Recipe is filled with tender lentils, roasted butternut squash, beets, arugula, and sweet grapes and drizzled with a light homemade vinaigrette.
Key Ingredients: – butternut squash – olive oil – salt + pepper – cooked beluga lentils – cooked beets – red grapes – shallots – fresh arugula – fresh baby spinach – mint leaves – pepitas Swipe up for the full list!
Preheat the oven to 400°F and line a baking sheet with parchment paper. Toss cubed butternut squash with olive oil, salt, and pepper in a bowl. Spread the squash on the baking sheet and roast for about 20 minutes until fork-tender. In the meantime, whisk together the dressing ingredients in a jar.
Once the squash is done, let it cool. In a large salad bowl, combine cooked lentils, beets, grapes, and shallots. Add arugula, spinach, mint, roasted butternut squash, and dressing, tossing gently. Top with pepitas and serve.