When you’re craving comfort food, but you’re on a diet, this recipe has got it all. Perfect for fall, this warm salad combines sweet, roasted butternut squash with fresh spinach. Toss in a bowl with savory lentils, dried cranberries and seasonally appropriate pumpkin seeds for an added crunch. Oh! And don’t forget the homemade apple cider dressing—yum!
Ingredients
12 oz. cubed butternut squash
1/4 tsp. smoked paprika
1/4 tsp. salt
1 tsp. olive oil
1/2 cup brown lentils
1 cup water
Handful (2 oz.) baby spinach
3 Tbsp. dried cranberries
2 Tbsp. pumpkin seeds
Dressing
2 Tbsp. olive oil
1 Tbsp. apple cider vinegar
2 tsp. maple syrup
1 large clove garlic, minced
1/4 tsp. black pepper
Salt, to taste
Directions
- Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
- In bowl, toss squash with olive oil, paprika and salt. Transfer to baking sheet and bake 15-20 minutes or until tender.
- Meanwhile, bring lentils to boil in 1 cup water. Reduce heat and simmer 30-40 minutes until lentils are tender and cooked.
- In bowl, whisk together dressing ingredients. Set aside.
- In large salad bowl, toss dressing, spinach, roasted squash, lentils, dried cranberries and pumpkin seeds. Serve immediately.
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