Go Back

Roasted Lentil Salad

This roasted lentil salad would make a great lunch, a picnic or potluck dish or as we did – a simple dinner on a rainy night. Serve at any temperature you like.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 3 big portions
Author kath younger


  • For The Salad
  • 1 butternut squash cubed
  • 1 head fennel sliced, plus fronds, minced
  • 1.5 cups cherry tomatoes
  • 1.5 cups dry lentils
  • 2 cups chopped baby spinach
  • 1/4 cup chopped walnuts
  • 1/4 cup dried cherries
  • 1 tsp cinnamon
  • 1/4 tsp cayenne pepper
  • 1/2 tsp smoked paprika
  • Kosher salt + pepper to taste
  • 1 tbsp olive or canola oil
  • Dressing
  • 2 tsp maple syrup
  • 2 tsp garlic gold or olive oil
  • 2 tsp apple cider vinegar
  • 1 tsp dijon mustard
  • Pinch salt


  • Preheat oven to 400*. Spread butternut onto baking sheet and coat with cinnamon, cayenne and kosher salt. Drizzle with 1/2 tbsp olive oil. Toss together. Bake for 40 minutes, until squash is tender and caramelized.
  • Place fennel and tomatoes on another baking sheet and toss with smoked paprika and other 1/2 tbsp olive oil. Season with salt and pepper. Toss together. Bake for 25-30 minutes, until tomatoes pop.
  • Cook lentils per package instructions until tender.
  • Combine cooked veggies and lentils in a big bowl. Add spinach. Top with walnuts and cherries.
  • Combine dressing into a jar and shake together. Pour over salad. Mix well.
  • Serve and enjoy!