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Smoky Maple Lentil Salad

This salad can be served warm, room temp or chilled. Mix and match veggies, greens and cheeses as you like! The smoky maple dressing gives it lots of flavor, but feel free to omit the Liquid Smoke if you like.
Servings 4 Servings
Author Kath Younger


  • 1.5 cups dry green lentils they whole their shape better than brown
  • 10 ounces of butternut squash about 2 cups
  • 1 head of greens - collards kale, chard
  • 5 ounces feta or goat cheese
  • 1/4 cup chopped walnuts
  • For the dressing
  • 1 tbsp maple syrup
  • 2 tbsp garlic gold or olive oil
  • 2 tbsp aged balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1/2 tsp salt
  • sprinkle black pepper
  • 3 drops Liquid Smoke optional


  • Cook lentils according to package, seasoning with veggie broth or salt
  • Toast walnuts in a dry skillet until fragrant
  • Roast butternut squash for 30 minutes at 400* in a little olive oil and sprinkle of maple syrup until browned on the edges
  • Steam greens until wilted
  • Combine dressing ingredients in a jar and whisk to combine
  • Mix all together and top with cheese