Roasted Butternut Squash and Pear Salad with Lentils

Name: Roasted Butternut Squash and Pear Salad with Lentils
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 3 Servings
Ingredients: 1 small butternut squash; 5 ounces baby spinach; 1 large Bosc Pear; 1/3 cup dried cranberries; 1/3 cup feta cheese; 1 cup cooked lentils; 1 teaspoon orange zest; 1/4 cup fresh orange juice; 3 tablespoons balsamic vinegar; 2 teaspoons pure maple syrup; 1/3 cup olive oil; 2 leaves sage; ¼ teaspoon ground cinnamon; 1/8 teaspoon salt

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings
3 Servings
Calories
367 kcal
Course
Salad
Cuisine
American

Roasted Butternut Squash and Pear Salad with Lentils

Tyler Espinosa

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Roasted Butternut Squash and Pear Salad with Lentils is a filling vegetarian dinner recipe or side dish!

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Ingredients

Servings

Spinach Salad:

1 small butternut squash peeled and chopped into 1/2-inch slices
5 ounces baby spinach
1 large Bosc Pear sliced
1/3 cup dried cranberries
1/3 cup feta cheese
1 cup cooked lentils or more for serving

Maple-Orange-Sage Dressing:

1 teaspoon orange zest
1/4 cup fresh orange juice
3 tablespoons balsamic vinegar
2 teaspoons pure maple syrup
1/3 cup olive oil
2 leaves sage finely chopped
¼ teaspoon ground cinnamon
1/8 teaspoon salt to taste

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Instructions

Add all of the ingredients for the dressing to a small blender. Blend until completely smooth and creamy. Refrigerate until ready to use.
Preheat the oven to 375 degrees F.
Coat the butternut squash slices with olive oil and place on a baking sheet. Roast for 20 to 25 minutes, flipping half-way through, or until butternut squash is cooked through and browned.
Add the spinach, pear, dried cranberries, feta, and lentils to a serving bowl. Drizzle in desired amount of vinaigrette and toss until everything is coated. Serve salad on plates or bowls, along with slices of roasted butternut squash.