Curried Lentil and Squash Salad Recipe

Name: Curried Lentil and Squash Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small squash, either butternut or 1 small acorn, works best; 1 medium onion; 2 tablespoons curry paste, whatever spice level you like; salt; pepper; 12 walnuts, chopped; 1 ½ cups French lentils, cooked and cooled; 14 cilantro, chopped; ¼ cup olive oil; ¼ cup lime juice; 1 tablespoon honey; 1 teaspoon brown mustard; salt; pepper

Servings: persons

1 small squash, either butternut or 1 small acorn, works best
1 medium onion
2 tablespoons curry paste, whatever spice level you like
salt
pepper
12 walnuts, chopped
1 ½ cups French lentils, cooked and cooled
14 cilantro, chopped
¼ cup olive oil
¼ cup lime juice
1 tablespoon honey
1 teaspoon brown mustard
salt
pepper

1
Cut up squash into 1 inch squares, mix with cut up onion and curry past and spread onto a cooking sheet, bake at 375F for 15-20 minutes until the squash is almost soft.
2
add the walnuts and cook until the squash is soft.
3
Remove from oven to cool.
4
mix together the olive oil, lime juice, honey, mustard and salt and pepper.
5
Add veggies and dressing to lentils along with the cilantro, let sit for an hour or so to blend flavours and enjoy!
6
I have in the past added cooked golden beets, or red beets and even some goat cheese bites.
7
this is a real hit in our house!

2391

kcal

Calories

226

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 1 small squash, either butternut or 1 small acorn, works best, 1 medium onion, 2 tablespoons curry paste, whatever spice level you like, salt, and more.

Yes, Curried Lentil and Squash Salad 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.

Curried Lentil and Squash Salad

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