Servings
Font
Back
5.0 from 3 votes

Roasted Butternut Squash and Pear Salad with Lentils

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

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

Ingredients

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

Instructions

    Cup of Yum
  1. Add all of the ingredients for the dressing to a small blender. Blend until completely smooth and creamy. Refrigerate until ready to use.
  2. Preheat the oven to 375 degrees F.
  3. 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.
  4. 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.

Nutrition Information

Serving 1Serving (of 3) Calories 367kcal (18%) Carbohydrates 56g (19%) Protein 12g (24%) Fat 13g (20%) Fiber 10g (40%) Sugar 29g (58%)

Nutrition Facts

Serving: 3Servings

Amount Per Serving

Calories 367

% Daily Value*

Serving 1Serving (of 3)
Calories 367kcal 18%
Carbohydrates 56g 19%
Protein 12g 24%
Fat 13g 20%
Fiber 10g 40%
Sugar 29g 58%

* Percent Daily Values are based on a 2,000 calorie diet.