Name: Fall Lentil Salad
Ingredients: 1 medium butternut squash (2 1/2 to 3 pounds), peeled and cut into 1/2-inch cubes; 1 large red onion, sliced; 2 cloves garlic, crushed; 1 tbsp olive oil, divided; 2 tsp dried thyme; 2 cups brown or green lentils, dry; chopped pecans, toasted pumpkin seeds, and/or dried cranberries (optional); 6 tbsp olive oil; 2 tbsp apple cider vinegar; 2 tsp Dijon mustard; 1 tsp honey; ½ tsp salt

Fall Lentil Salad

This salad combines lentils, butternut squash, and some familiar flavors of fall! Lentils provide a good source of protein, fiber, iron, potassium, and magnesium. Unlike other legumes, you do not have to soak them before cooking so they make a great option for a quick weeknight meal.

Salad Ingredients

1 medium butternut squash (2 1/2 to 3 pounds), peeled and cut into 1/2-inch cubes

1 large red onion, sliced

2 cloves garlic, crushed

1 tbsp olive oil, divided

2 tsp dried thyme

2 cups brown or green lentils, dry

chopped pecans, toasted pumpkin seeds, and/or dried cranberries (optional)

Honey Mustard Vinaigrette Ingredients

6 tbsp olive oil

2 tbsp apple cider vinegar

2 tsp Dijon mustard

1 tsp honey

½ tsp salt

Heat the oven to 425°F. Toss the butternut squash with 1 tbsp olive oil, garlic, thyme, salt, and pepper. Roast for 25-30 mins or until tender.

In a large pot, combine lentils, 6 cups water and bring to a boil over high heat. Reduce heat to low and simmer for 20 to 30 minutes, until lentils are tender.

In a small bowl, whisk together vinaigrette ingredients. .

While the lentils are still warm, toss them with the vinaigrette. Add the roasted squash and onions and toss until well coated. Taste and season with salt and pepper as needed.

If desired, sprinkle with pecans, pumpkin seeds, and/or dried cranberries before serving.

Recipe from: MyPlate.gov

Ingredients