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Healthy Roasted Butternut Squash, Kale & Lentil Salad with Maple Balsamic Vinaigrette Recipe

This vibrant salad combines roasted butternut squash, kale, and lentils with a tangy maple balsamic vinaigrette for a healthy and flavorful dish.
With its mix of caramelized squash, hearty lentils, and a bright, sweet dressing, this recipe is perfect for a wholesome meal or side dish that feels indulgent yet nutritious.
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Prep Time 20 minutes
Cook Time 45 minutes
Course Salad
Cuisine American-Inspired
Servings 8
Calories 346 kcal

Equipment

  • Baking sheet
  • Large bowl
  • Small mixing bowl
  • Fine-mesh sieve
  • Saucepan

Ingredients
  

For the Maple Balsamic Vinaigrette:

  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove minced
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon kosher salt
  • Pinch of freshly ground black pepper

For the Salad:

  • 1 butternut squash about 2 1/2 pounds, peeled, seeded, and diced into 1/2-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cups French lentils rinsed and picked over
  • 1 bunch of kale stemmed and roughly chopped
  • 1 shallot finely diced
  • 1/2 cup raw pumpkin seeds pepitas
  • 1/2 cup dried unsweetened cranberries
  • 1/4 cup crumbled feta cheese
  • Fresh parsley roughly chopped (for garnish)

Instructions
 

  • Preheat and Prepare: Heat your oven to 400°F. While the oven preheats, begin preparing the dressing and the squash.
  • Whisk the Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, garlic, maple syrup, salt, and pepper. Stir until well combined and smooth. Set aside for later.
  • Roast the Butternut Squash: Spread the diced butternut squash evenly across a baking sheet. Drizzle it with olive oil, then sprinkle with salt and pepper. Toss everything together so the squash is coated, then spread it out into a single layer. Roast for 40 to 45 minutes, stirring halfway through, until the squash is tender and golden brown. Let it cool slightly when done.
  • Cook the Lentils: In a saucepan, combine 5 cups of water and the rinsed lentils. Bring the water to a boil, then lower the heat to a gentle simmer. Cover the pot and cook for 15 to 20 minutes, or until the lentils are tender but not mushy. Drain them using a fine-mesh sieve and allow them to cool slightly.
  • Assemble the Salad: In a large bowl, add the roasted butternut squash, cooked lentils, kale, diced shallot, pumpkin seeds, cranberries, and feta cheese. Drizzle the dressing over the mixture and gently toss everything until evenly combined.
  • Finish and Serve: Sprinkle freshly chopped parsley on top for garnish. Serve the salad immediately or store it in the fridge for later use.

Notes

Storage: This salad can be stored in an airtight container in the fridge for 4 to 5 days. It tastes great chilled, at room temperature, or lightly warmed.
Tip: For the best flavor, prepare the salad a few hours in advance to let the dressing fully absorb into the ingredients.

Nutrition

Serving: 11/4 cupsCalories: 346kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 3gCholesterol: 3mgSodium: 144mgFiber: 10gSugar: 8g
Keyword Festive holiday side dish, Healthy fall recipes, healthy food recipes, kale and lentil recipe, maple balsamic dressing, roasted squash salad, vegetarian salad idea
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