When the holiday season rolls around veggies seem to be the last thing on my mind. Just because I’m a food/wellness blogger, doesn’t mean my diet is perfect. Sometimes I struggle to eat veggies, especially when it’s cold outside and all I want to do is drink hot chocolate, bake EVERYTHING, followed by belting out Mariah Carey tunes from the bathtub. (I actually used to do this all the time when I was little, so no judgment.)

Today though, I’m bringing a little brightness to your life in the form of a VERY delicious winter salad that’s zippy, sweet, savory and full of texture. Meet the very easy-to-make roasted butternut squash lentil salad with juicy grapes, arugula, pecans and a creamy tahini dressing. I know it sounds wild, but TRUST YO GIRL.

I made this recipe a few years ago for a Friendsgiving I hosted and everyone commented on how much they loved it. The butternut squash is sweet, paired with earthy lentils, creamy tahini dressing, crunchy pecans and zippy arugula.

Basically, it’s a salad dream come true and makes a gorgeous salad for your Thanksgiving table. Simply layer it on a large platter, drizzle with dressing and allow everyone to grab a scoop as you pass it around the table. Here’s to eating more veggies this year! Right?! Right.

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Ingredients in this butternut squash lentil salad

It may sound like a strange combo, but the mix of tender roasted butternut squash, juicy grapes, and perfectly cooked lentils is SO delicious. Here’s everything you’ll need in the salad:

• Butternut squash: we’re cubing and roasting up butternut squash to perfection. Learn how to cut a butternut squash here, and tips for roasting it here! You’ll roast it with a little coconut oil, garlic, brown sugar, chili powder, salt and pepper.
• Lentils: I like using black lentils in this recipe. You’ll cook them with water and a little salt.
• For the dressing: my famous garlic tahini dressing pairs perfectly with the salad mix-ins. You’ll need tahini, pure maple syrup, garlic powder, fresh lemon juice, a little warm water, salt & pepper.
• Arugula: the base of the salad is made arugula, which adds a lovely zippiness to each bite.
• Mix-ins: lastly, we’re adding crunchy pecans and juicy grapes for extra bites of goodness.

Customize this salad

This gorgeous vegan butternut squash lentil salad is easy to customize with what you have on hand! Here’s what I can recommend:

• For the butternut squash: feel free to swap in sweet potato or even pumpkin.
• For the pecans: I think walnuts would also be delicious in here.
• For the grapes: I LOVE the texture and flavor that grapes add, but you could also use dried cherries or cranberries, or fresh pears.

Add a boost of protein

The lentils actually provide a lovely boost of protein to this salad, but feel free to add more with the following:

• 1 can of rinsed, drained chickpeas
• Cooked, cubed or sliced chicken
• Cooked, chopped bacon

Tips for making it ahead of time

If you’re serving this salad ahead of time you can easily prep a few of the ingredients so that assembling it is a breeze! I recommend:

• Cubing and roasting the butternut squash
• Cooking the lentils
• And making the dressing

Then you can store each separately in airtight containers in the refrigerator until you’re ready to assemble the salad.

Looking to serve a crowd?

If you are serving this black lentil salad for the holidays or a gathering, I recommend layering it on a platter. First add arugula, butternut squash, lentils, and grapes. Drizzle with dressing, then top with pecans. Do not toss it together, just serve it as is and let guests scoop it themselves!

Storing tips

Store this butternut squash black lentil salad in an airtight container in the fridge, without the dressing, for up to 4-5 days. Simply dress the salad as soon as you’re ready to eat it so that the arugula doesn’t get soggy. The dressing will stay good in a container in the fridge for up to one week.

More healthy salad recipes to try

• Warm Brussels Sprouts Salad
• Roasted Sweet Potato, Pear & Pomegranate Spinach Salad
• Chickpea Apple Broccoli Salad with Honey Dijon Dressing
• Grilled Carrot Arugula Salad with Fig, Goat Cheese & Avocado
• Italian Chopped Brussels Sprouts Salad

Get all of my salad recipes here!

I hope you love this butternut squash lentil salad! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!

Winter Roasted Butternut Squash Black Lentil Salad with Grapes + Arugula

5 from 1 vote

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Course Dairy Free, Gluten Free, Lunch, Salad, Side Dish, Vegan, Vegetarian, Winter

Cuisine American

Keyword black lentil salad, butternut squash lentil salad

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Serves 6

Roasted butternut squash lentil salad with juicy grapes and crunchy pecans all served over a bed of arugula. Drizzled this gorgeous winter salad with a creamy tahini dressing for the best flavor combo! Full of texture, comforting, and perfect for your holiday table.

Ingredients

• For the butternut squash:
• 4-5 cups cubed butternut squash (from about 2 1/2 pounds 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 more, to taste)
• 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 pure maple syrup
• ¼ teaspoon garlic powder
• 1 tablespoon freshly squeezed lemon juice
• 2 ½ tablespoons warm water, to thin, plus more if necessary
• Freshly ground salt and pepper, to taste
• For the salad:
• 6 cups arugula
• 1/3 cup pecan halves
• 1 ½ cups red or purple grapes, halved

Instructions

1. Preheat oven to 350 degrees F. In a small bowl, mix together melted coconut oil, garlic, brown sugar, chili powder, salt and pepper. Place cubed butternut squash on baking sheet and drizzle coconut oil mixture on top. Toss to evenly coat the butternut squash with oil and spices. Spread butternut cubes evenly around pan and roast for 25-35 minutes until squash is fork tender.
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 reduce heat to low and let simmer uncovered for 20-25 minutes until cooked and tender but not falling apart. Drain excess water and rinse cooked lentils with cold 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 a little more water to thin out for a drizzle, if necessary.
4. Assemble your salad. Place arugula down on a platter, top with black lentils, roasted butternut squash, sliced grapes and pecans. Drizzle lightly with tahini dressing, then top with pecans. No need to toss together, just serve as is and allow everyone to dig in and serve themselves with salad tongs/servers. Enjoy! Salad can be enjoyed warm or cold. Serves 6-8.

Recipe Notes

If you can't find black lentils, feel free to use brown or green lentils. Cooking times may vary. Cook according to directions on the package.

Nutrition

Servings: 6 servings

Serving size: 1 serving (based on 6)

Calories: 245.7kcal

Fat: 11g

Saturated fat: 4.1g

Carbohydrates: 34.1g

Fiber: 8.7g

Sugar: 11.8g

Protein: 7.7g

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