Autumn Lentil Salad Recipe

Name: Autumn Lentil Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: vegetable cooking spray; 4 c. butternut squash (1 large squash) peeled and cut into 3/4-in cubes; 3/4 tsp curry pwdr; 1 1/4 c. dry lentils; 2 x bay leaves; 1 lrg red onion finely minced; 15 x dry apricot halves cut into thirds; 1/2 c. low-salt chicken broth plus; 1/4 c. vegetable broth if needed; 1/2 c. chopped fresh parsley; 2 Tbsp. balsamic vinegar; 2 tsp canola oil; 1/2 tsp salt; 1/4 tsp fresh grnd black pepper; 5 c. spinach leaves *see directions; 1/4 c. minced almonds toasted

Servings: persons

vegetable cooking spray
4 c. butternut squash (1 large squash) peeled and cut into 3/4-in cubes
3/4 tsp curry pwdr
1 1/4 c. dry lentils
2 x bay leaves
1 lrg red onion finely minced
15 x dry apricot halves cut into thirds
1/2 c. low-salt chicken broth plus
1/4 c. vegetable broth if needed
1/2 c. chopped fresh parsley
2 Tbsp. balsamic vinegar
2 tsp canola oil
1/2 tsp salt
1/4 tsp fresh grnd black pepper
5 c. spinach leaves *see directions
1/4 c. minced almonds toasted

1
1.
2
Preheat oven to 450F.
3
Spray a large baking sheet lightly with cooking spray; add in squash, sprinkle with curry pwdr and toss to coat.
4
Arrange in a single layer on the baking sheet and roast for 25 min, turning squash once with a spatula.
5
2.
6
Meanwhile, cook lentils and bay leaves in sufficient boiling salted water to cover in a large saucepan over medium heat for 20 min, or possibly till tender; add in red onion for the last 2 min of cooking.
7
Drain in a colander.
8
Throw away bay leaves.
9
3.
10
While squash and lentils are cooking, thoroughly wash the spinach and spin dry.
11
Whisk together apricots, chicken broth, parsley, vinegar, canola oil, salt and pepper in a large bowl.
12
Add in lentils and squash and stir to combine well.
13
Serve hot over spinach; garnish with almonds.
14
NOTES : Autumn Lentil Salad 63% of the RDA for vitamin E The most abundant sources of vitamin E are oils, so it's difficult to have a high intake on a lowfat diet.
15
The sources in this salad are canola oil and almonds, yet only 21% of its calories come from fat.
16
For a heartier dish, add in finely shredded smoked chicken breast.
17
459 cals

2058

kcal

Calories

206

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: vegetable cooking spray, 4 c. butternut squash (1 large squash) peeled and cut into 3/4-in cubes, 3/4 tsp curry pwdr, 1 1/4 c. dry lentils, and more.

Yes, Autumn Lentil Salad Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!