My roasted butternut squash salad is all about contrast. Both flavor and textures. Sweet roasted squash and earthy lentils are layered with salty feta, crunchy pepitas, juicy pomegranate seeds, and crispy sage. A punchy pomegranate dressing brings it all together.
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Serve it warm or at room temperature as a meatless main course or a stunning fall side dish. And yes, it looks impressive enough for Thanksgiving or Christmas, but nothing about making it is particularly fussy.
I really wanted to make a Fall salad without lettuce. You might think there is a lot going on here, but every ingredient has a job. The lentils make the salad substantial, the feta balances the sweeter squash, and the pepitas keep all those softer textures interesting. Pomegranate shows up twice-fresh arils and pomegranate molasses in the dressing-for a bright, tart flavor that keeps the salad from feeling heavy.
For the best presentation, I layer everything on a large platter instead of tossing it together. You get all those gorgeous fall colors, and the squash stays intact.
It pairs well with other unique Thanksgiving recipes, like my modern green bean casserole, parmesan potato soufflé, or citrus-roasted half Cornish hens.
📖Why My Recipe Works
- It's all about the texture. Tender squash and lentils get plenty of contrast from crunchy pumpkin seeds, juicy pomegranate arils, crumbly feta, and crispy sage.
- Sweet and salty stay in balance. I tested both goat cheese and feta. I personally loved how soft the goat cheese became against the warm squash, but my recipe testers preferred the salty contrast of feta. They won, but you can absolutely use goat cheese if preferred.
🧾Ingredient Notes
- Lentils - Also called French green lentils, these are my choice for this salad because they hold their shape. To save time, I like the precooked lentils from Trader Joe's.
- Squash - I used butternut squash, but you can use sliced acorn or delicata squash. No need to peel. Sliced sweet potatoes can be substituted as well.
- Fresh Sage - Even if you want to skip the drying, I recommend mincing it and adding it anyway.
- Pomegranate Arils - Use fresh or grab them prepackaged.
- Feta Cheese - Goat cheese works as a substitute and gives the salad a softer, creamier finish.
⏲️How to Make Butternut Squash and Lentil Salad
- Rinse the lentils and check them for any debris. Add them to a saucepan with the cinnamon stick, smashed garlic, salt, and enough water to cover them by about an inch. Cook according to the package instructions.
- While the lentils simmer, peel and seed your squash. Cut into quarter-inch slices.
- Don't crowd the pan. If you have too much squash for one pan, use two. Then roast until fork-tender but not falling apart.
- Frying the sage adds a herby and crispy element. If you want to skip the frying mince and stir into the COOKER lentils.
- Build the salad by layering the warm lentils and sliced roasted squash. Then top with the remaining ingredients.
- You can drizzle on the dressing or actually toss the squash in it before layering.
👩🏻🍳Jen's Testing Notes
- Pull the squash before you think it's completely done. You want it fork-tender but still holding its shape. The residual heat will continue softening it slightly after it leaves the oven.
- Make your cooking time work harder. Start the lentils first. While they simmer, prep the squash. Once the squash goes into the oven, make the dressing and fry the sage. There is no reason to tackle each component separately.
- The lentils and pomegranate dressing can both be made one day ahead and refrigerated separately. Bring them to room temperature before assembling the salad.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Roasted Butternut Squash and Lentil Salad
Ingredients
- 1 cup uncooked lentils Le Puy lentils suggested
- 1 cinnamon stick
- 4 garlic cloves peeled and smashed
- 2 teaspoons kosher salt divided
- 3 pounds butternut squash
- 2 Tablespoons olive oil
- 1 teaspoon black pepper
- ½ cup crumbled feta
- ¼ cup pepitas
- ⅓ cup pomegranate arils
- 2 sprigs fresh sage
- ¼ cup vegetable oil optional for frying the sage
Pomegranate Dressing
- ½ cup extra-virgin olive oil
- 4 Tablespoons pomegranate molasses
- 2 Tablespoons red wine vinegar
- 1 Tablespoon honey
- 1 teaspoon ground cumin
- 1 teaspoon ground cayenne
- 1 teaspoon black pepper
- ½ teaspoon kosher salt
Instructions
- Pick out any debris from the lentils, then rinse them under cold running water. Transfer the lentils to a medium saucepan, then add the cinnamon, garlic, and 1 teaspoon of salt. Add enough water to cover the lentils by 1 inch.1 cup uncooked lentils, 1 cinnamon stick, 4 garlic cloves, 2 teaspoons kosher salt
- Over medium-high heat, bring the water to a rolling boil. Reduce the heat to low and let the lentils simmer until tender but intact, about 20 minutes. Drain the lentils, discard the cinnamon and garlic, then transfer the lentils to a large bowl.
- While the lentils cook, prep the squash. Trim off the top and bottom ends, then discard them. Peel the squash, then cut it in half lengthwise. Using a spoon, scrape out and discard the seeds and stringy pieces. Slice the squash crosswise into ¼-inch slices.3 pounds butternut squash
- Place the squash in a large bowl. Drizzle with the olive oil, remaining salt, and pepper. Mix thoroughly to coat.2 teaspoons kosher salt, 2 Tablespoons olive oil, 1 teaspoon black pepper
- Place the squash slices on the sheet pan in a single layer. Use two sheet pans or cook in two batches if needed. Overcrowding the squash will steam it instead of roasting it. Roast the squash at 400°F for about 30 minutes. The slices should be soft but not mushy, with a bit of browning on the edges. Let the squash cool for five minutes, then remove it from the sheet pan.
- For the fried sage, heat a small amount of neutral oil in a small saucepan over medium-low heat. Drop the sage leaves into the oil a few at a time. Cook until the color changes and the leaves become crispy. Remove from the oil and drain on paper towels. Set aside.2 sprigs fresh sage, ¼ cup vegetable oil
- Assemble the dish by layering the squash and lentils on a large serving platter. Pour 3 tablespoons of the dressing over the butternut squash and lentils. Top with pumpkin seeds, pomegranate seeds, feta cheese, and fried sage leaves. Serve warm or at room temperature. Serve the remaining dressing at the table.½ cup crumbled feta, ⅓ cup pomegranate arils, ¼ cup pepitas
Pomegranate Dressing
- Whisk together the olive oil, pomegranate syrup, honey, cumin, cayenne, and black pepper in a small bowl. Season to taste with salt.½ cup extra-virgin olive oil, 4 Tablespoons pomegranate molasses, 1 Tablespoon honey, 1 teaspoon ground cumin, 1 teaspoon ground cayenne, 1 teaspoon black pepper, ½ teaspoon kosher salt, 2 Tablespoons red wine vinegar
Notes
- You can make the dressing and lentils a day ahead. Bring them to room temperature before assembling the salad.
Equipment
- Small Saucepan
Nutrition
Common Recipe Questions
The best substitute is 3 parts balsamic vinegar and 1 part honey.
Amith says
Directions were easy to follow. But a little hard to cut the squash, would but a smaller one next time.