Winter Roasted Butternut Squash Black Lentil Salad with Grapes + Arugula
Winter roasted butternut squash black lentils salad with juicy grapes served over a bed of arugula and drizzled with a creamy tahini dressing! Full of texture, comforting and so delicious!
4-5cupscubed butternut squash (from about 2 1/2 pounds butternut squash)
1 ½tablespoonscoconut oil, melted
1clovegarlic minced
1tablespoonbrown sugar (or coconut sugar)
1teaspoonchili powder
¼teaspoonsalt (plus more, to taste)
¼teaspoonpepper
For the lentils:
½cupdry black lentils
2cupswater
¼teaspoonsalt
For the dressing:
2tablespoonstahini
1/2teaspoonpure maple syrup
¼teaspoongarlic powder
1tablespoonfreshly squeezed lemon juice
2 ½tablespoonswarm water, to thin, plus more if necessary
Freshly ground salt and pepper, to taste
For the salad:
6cupsarugula
1/3cuppecan halves
1 ½cupsred or purple grapes, halved
Instructions
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.
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.
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.
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 Facts
Winter Roasted Butternut Squash Black Lentil Salad with Grapes + Arugula
Amount Per Serving (1 serving (based on 6))
Calories 245.7Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4.1g26%
Carbohydrates 34.1g11%
Fiber 8.7g36%
Sugar 11.8g13%
Protein 7.7g15%
* Percent Daily Values are based on a 2000 calorie diet.