Autumn Lentil Salad

This autumn lentil salad is the perfect balance of hearty and fresh, with earthy lentils, sweet roasted butternut squash, crunchy walnuts, and tangy pomegranate seeds. Drizzled with balsamic dressing, it’s ideal as a light main or a side dish for seasonal feasts.

For the salad:
• 1 cup cooked green or brown lentils
• 2 cups butternut squash (peeled and cubed)
• 2 tbsp olive oil
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• 1/4 cup pomegranate seeds
• 1/4 cup toasted walnuts
• 2 cups mixed greens (arugula and spinach)
• 1 tbsp fresh parsley (chopped)

For the dressing:
• 3 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• Salt and pepper to taste

Step 1: Roast the butternut squash
1. Preheat your oven to 200°C (390°F).
2. Toss the cubed butternut squash with olive oil, ground cinnamon, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and golden.

Step 2: Prepare the lentils
1. Cook lentils according to package instructions. Drain and set aside to cool slightly.

Step 3: Make the dressing
1. In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, maple syrup, salt, and pepper.

Step 4: Assemble the salad
1. In a large salad bowl, combine cooked lentils, roasted butternut squash, mixed greens, pomegranate seeds, and toasted walnuts.
2. Drizzle with the dressing and toss gently to combine.

Step 5: Garnish and serve
1. Sprinkle with chopped parsley and serve immediately.