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Butternut Squash and Lentil Salad

Prep Time5 mins
Cook Time35 mins
Course: Salad
Cuisine: American
Keyword: arugula, butternut squash, goat cheese, lentils
Servings: 6 3 1/2 cups
Calories: 217kcal


  • 1 small (2lb) butternut squash peeled and cut into 1" pieces
  • 1 Tbs olive oil
  • 2 tsp cumin
  • 1/4 tsp salt
  • 2 tsp chili powder
  • 1/2 tsp black pepper
  • 3/4 cup lentils
  • 8 cup arugula
  • 1/2 cup goat cheese crumbled
  • 4 Tbs red wine vinegar
  • 1 Tbs olive oil


  • Toss squash with olive oil, cumin, chili powder, salt and pepper. Bake at 375°F for 25-30 minutes, or until tender.
  • Bring a small sauce pot of water to a boil. Add lentils and boil 30-35 minutes,or until tender.
  • Line plates with arugula. Top with cooked lentils, squash and goat cheese.Sprinkle with red wine vinegar and drizzle with olive oil.


Nutrition Facts: 217 calories, 9g fat, 3g saturated fat, 9mg cholesterol, 187mg sodium, 27g carbohydrate, 8g fiber, 0g added sugar, 10g protein, 710mg potassium, 213mg phosphorus, 15mg oxalate