Winter Roasted Butternut Squash Black Lentil Salad with Grapes + Arugula

Has anyone been exhausted in recent years? Maybe it’s that indisputable fact that Winter is really coming, or perhaps it’s as a result of I haven’t eaten anything inexperienced in over a week.

Have you ever taken a second to take into consideration your previous few foods and realized that none of them concerned a unmarried nutritious veggie? I’m in that boat right now.

butternut squash black lentil salad with grapes on three plate next to a bowl of dressing

What can I say, it’s the holiday season and veggies are the very last thing on my thoughts. Just as a result of I’m a meals/wellness blogger, doesn’t imply my diet is very best. Sometimes I fight to eat veggies, particularly when it’s chilly outside and all I want to do is drink scorching chocolate, bake EVERYTHING, followed by means of belting out Mariah Carey tunes from the bathtub. (I in fact used to do this always when I used to be little, so no judgment.)

butternut squash black lentil salad with grapes on a plate with a gold fork

Today despite the fact that, I’m bringing a bit of brightness to your lifestyles in the type of a VERY delicious winter salad that’s zippy, sweet, savory and filled with texture. Meet the really easy to make roasted butternut squash black lentil salad with juicy grapes, arugula, pecans and a creamy tahini dressing. I understand it sounds wild, but TRUST YO GIRL.

butternut squash black lentil salad on a plate with a ramekin of dressing

I made this recipe a few weeks in the past for a Friendsgiving I hosted and everyone commented on how a lot they loved it. The butternut squash is nice, paired with earthy lentils, creamy tahini dressing, crunchy pecans and zippy arugula.

Basically it’s a salad dream come true.

butternut squash black lentil salad with grapes on a plate with a gold fork

Finally, this makes a good looking salad in your thanksgiving desk.

Simply layer it on a large platter, drizzle with dressing and make allowance everyone to seize a scoop as you pass it around the table. Here’s to consuming extra veggies this year! Right?!

Right.

butternut squash black lentil salad with grapes on a plate with a bowl of dressing

I'm hoping you get an opportunity to take a look at this recipe! If you are making it, be sure you go away a remark under and tag #ambitiouskitchen on Instagram. xo!

More wholesome salad recipes to try:

Chicken Kale Waldorf Salad with Avocado & Goat Cheese

Butternut Squash and Kale Salad with Pomegranate, Toasted Almonds + Goat Cheese

Curry Roasted Cauliflower Sweet Potato Salad

Chickpea Apple Broccoli Salad with Honey Dijon Dressing

Roasted Sweet Potato & Arugula Salad with Turmeric Honey Mustard Yogurt Dressing

Winter Roasted Butternut Squash Black Lentil Salad with Grapes + Arugula

5 from 1 vote

Prep Time 15 mins

Cook Time 25 minutes

Total Time 40 mins

Winter roasted butternut squash black lentils salad with juicy grapes served over a mattress of arugula and drizzled with a creamy tahini dressing! Full of texture, comforting and so scrumptious!

  • For the butternut squash:
  • 4-5 cups cubed butternut squash (from about 2 1/2 kilos butternut squash)
  • 1 ½ tablespoons coconut oil, melted
  • 1 clove garlic minced
  • 1 tablespoon brown sugar (or coconut sugar)
  • 1 teaspoon chili powder
  • ¼ teaspoon salt (plus extra, to style)
  • ¼ teaspoon pepper
  • For the lentils:
  • ½ cup dry black lentils
  • 2 cups water
  • ¼ teaspoon salt
  • For the dressing:
  • 2 tablespoons tahini
  • 1/2 teaspoon natural maple syrup
  • ¼ teaspoon garlic powder
  • 1 tablespoon freshly squeezed lemon juice
  • 2 ½ tablespoons heat water, to thin, plus extra if essential
  • Freshly flooring salt and pepper, to taste
  • For the salad:
  • 6 cups arugula
  • 1/3 cup pecan halves
  • 1 ½ cups red or crimson grapes, halved
  1. Preheat oven to 350 levels F. In a small bowl, combine together melted coconut oil, garlic, brown sugar, chili powder, salt and pepper. Place cubed butternut squash on baking sheet and drizzle coconut oil aggregate on top. Toss to frivolously coat the butternut squash with oil and spices. Spread butternut cubes lightly around pan and roast for 25-35 minutes until squash is fork mushy.

  2. While your butternut squash is roasting, make your black lentils. Bring water and salt to a boil and stir in lentils. Bring lentils to a boil, then scale back warmth to low and let simmer exposed for 20-25 minutes till cooked and tender but no longer falling apart. Drain extra water and rinse cooked lentils with chilly water.

  3. Next, make your dressing. In a small bowl mix together tahini, maple syrup, garlic powder, lemon juice, and water. Mix until it resembles a dressing. Add somewhat extra water to thin out for a drizzle, if essential.

  4. Assemble your salad. Place arugula down on a platter, best with black lentils, roasted butternut squash, sliced grapes and pecans. Drizzle lightly with tahini dressing, then top with pecans. No need to toss together, simply function is and make allowance everyone to dig in and serve themselves with salad tongs/servers. Enjoy! Salad can be enjoyed heat or chilly. Serves 6-8.

If you'll be able to't in finding black lentils, be happy to use brown or green lentils. Cooking times might vary. Cook in step with directions at the bundle.

Nutrition

Servings: 6 servings

Serving dimension: 1 serving (according to 6)

Calories: 245.7kcal

Fat: 11g

Saturated fat: 4.1g

Carbohydrates: 34.1g

Fiber: 8.7g

Sugar: 11.8g

Protein: 7.7g

Recipe through: Monique Volz // Ambitious Kitchen Photography by way of: Yoga of Cooking

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