Country Cleaver

Butternut Squash and Lentil Salad

Want to pack your summer full of nutritious veggies? This butternut squash and lentil salad is packed with protein, and vegetables filled with all the good stuff your bikini body needs. 

Butternut Squash and Lentil Salad with Peanut Sauce Dressing

I grew up eating lentils once a year as part of the Czech New Years tradition, for good luck. What I needed, at 12, was good luck in not yacking them back up again. 12 year olds and lentils don’t mix. 12 year olds mix with chocolate, white bread and fruit roll ups. Thank goodness that has all changed – in no small thanks to my former-farmer-turned-RN husband, Ben! Oh, did I mention he passed his last nursing school final this week? HE DID! 

Butternut Squash and Lentil Salad with Peanut Sauce Dressing

Anyway. Growing up on the Palouse – his home and my spirit home – lentils are a part of your upbringing. The Palouse is the lentil capital of the world and back in the 90′s produced over 85% of the world’s lentils. Neato burrito right? Okay, maybe for us statistics freaks it is.

But I’m a convert and have been loving lentils ever since Ben came into my life. My favorite way is to add them to salads, just like this one. You will love it! I ate it for three days straight.

Butternut Squash and Lentil Salad with Peanut Sauce Dressing

This recipe originally comes from the Canadian Lentils. We lentil lovers don’t care where the lentils hail from as long as they’re happy lentils.

 

Butternut Squash and Lentil Salad with Peanut Sauce

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Ingredients:

1 Butternut Squash, peeled, seeded and cubed

3 Tbsp Olive Oil

salt and pepper, to taste

2 1/2 cups Cooked Lentils (approximately 1 cup dry)

1⁄2 cup Cashews, chopped and toasted

1⁄2 cup Herbed Goat Cheese, crumbled

1⁄4 cup jarred Peanut Sauce (or this Homemade Version)

1 Lemon, juiced

1/2 cup Cilantro, minced

Directions:

Preheat the oven to 400 degrees. Line a baking sheet with a silicone baking mat and spread the squash out. Drizzle with olive oil and season with salt and pepper.  Toss the squash to make sure it is evenly coated in oil. Bake for approximately 30 minutes, or until a fork goes through it smoothly. Remove from oven and let cool. slightly.

While the squash is roasting, prepare the lentils. If using dry lentils, rinse with water in a collander and pour into a large sauce pan. For approximately 1 cup dry lentils, use 2 1/2 cups water. Bring them to a boil and then reduce heat to a low simmer. Cover and let simmer until soft - approximately 30 minutes. Drain throughly and set aside.

Toss the warm roasted squash with the lentils, cashews, and herbed crumbled goat cheese. Drizzle with peanut sauce and top with chopped cilantro.  Serve warm or cold. Devour.

Canada Lentils Roasted Butternut and Lentil Salad

   

8 Responses to “Butternut Squash and Lentil Salad”

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    1
    Lauren @ Climbing Grier Mountain — June 20, 2014 @ 7:03 am

    Dude, I also agree that my inner 12 year-old self would rather have a fruit roll up instead of lentils. Thank goodness our taste buds change! And hooray for Ben!

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    2
    Courtney @ Neighborfood — June 20, 2014 @ 8:21 am

    This looks fabulous! I need more lentils in my life.

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    3
    Naomi — June 20, 2014 @ 8:43 am

    I didn’t grow up with lentils and discovered them in my adult life, so of course I think they are cool!

    And congrats to your husband.

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    4
    Matt Robinson — June 20, 2014 @ 8:50 am

    We love butternut squash and this salad look AMAZING!!

  5. #
    5
    Gaby — June 20, 2014 @ 12:19 pm

    On my must-try list! So gorgeous!

  6. #
    6
    Katrina @ Warm Vanilla Sugar — June 20, 2014 @ 4:43 pm

    Mmm this salad is a dream!

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    7
    Kate @ Diethood — June 21, 2014 @ 6:13 pm

    Congrats to da man! That is wonderful!!

    This is truly one beautiful salad! I also grew up eating lentils… I was always SO jealous of my “American” friends that got to eat PB/Jelly sandwiches and pizzas… I was such a foreigner! haha :)

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    8
    Bri | Bites of Bri — June 23, 2014 @ 2:34 am

    I never had lentils as a kid, but I love them now. I’m always looking for recipes with them and this looks like a great combo. Congrats to Ben!

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