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Butternut Squash Lentil Salad

Laura Norris
Print Recipe
Cook Time 45 minutes
Servings 2

Ingredients
  

  • 2 cups peeled and chopped butternut squash
  • 2 small red potatoes scrubbed and chopped
  • 1 teaspoon olive oil
  • 1/2 teaspoon smoked paprika
  • Ground pepper to taste
  • Sea salt to taste
  • 1 cup stock or water
  • 1/2 cup green lentils rinsed
  • 2 tablespoons roasted pumpkin seeds pepitas
  • 2 heaping cups spinach
  • 2 tablespoons olive oil

Instructions
 

  • Heat your oven to 425 degrees Fahrenheit. Toss the chopped butternut squash and potatoes with 1 teaspoon olive oil, the paprika, and salt and pepper to taste. Spread in a single layer on a parchment paper lined baking sheet and cook for 35-40 minutes.
  • Meanwhile, combine the stock (or water) and rinsed lentils in a pot on the stove and bring to a boil over high heat. Cook uncovered for 20-25 minutes, until the lentils are tender. Drain if necessary and season with salt and pepper as desired.
  • Toss the spinach with olive oil or dressing of choice. Divide the butternut squash, red potato, lentils, and pumpkin seeds on top of the salads and serve.