Description
This Thanksgiving Lentil Salad is a fresh, colorful, and protein-packed side dish perfect for the holiday table. Loaded with roasted butternut squash, cranberries, and a tangy maple Dijon dressing.
Ingredients
- 1 cup green or brown lentils, rinsed and drained
- 3 cups vegetable broth or water
- 1 cup roasted butternut squash cubes
- ½ cup dried cranberries
- ¼ cup red onion, finely chopped
- ½ cup chopped walnuts or pecans
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Optional Add-ins:
- ½ cup crumbled feta cheese or goat cheese
- Handful of arugula or spinach
- Pomegranate seeds for garnish
Instructions
- Cook the Lentils:
Rinse lentils and add to a medium pot with vegetable broth or water. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until tender but not mushy. Drain and cool slightly. - Roast the Squash:
Preheat oven to 400°F (200°C). Toss butternut squash cubes with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until golden and tender. - Make the Dressing:
In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper until emulsified. - Assemble the Salad:
In a large mixing bowl, combine lentils, roasted squash, cranberries, red onion, and nuts. Pour dressing over and toss gently to coat. - Garnish and Serve:
Sprinkle with fresh parsley and optional cheese or greens. Serve warm, at room temperature, or chilled.
Notes
- Choose the right lentils: Green or brown lentils hold their shape best. Avoid red lentils, which turn mushy.
- Make ahead: Prepare the salad up to one day before serving — the flavors develop beautifully overnight.
- Add texture: Mix in pumpkin seeds or toasted almonds for crunch.
- Dress smartly: Add dressing just before serving if making in advance to prevent sogginess.
- Flavor balance: Adjust maple syrup and vinegar amounts for your preferred sweetness and tang.
- Prep Time: 15 minutes
- Cook Time: 25 minutes