Go Back
Laura Norris

Butternut Squash Lentil Salad

Print Recipe
Cook Time 45 minutes
Servings: 2
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. 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.