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

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