February 11, 2016

lentil & butternut squash salad

lentil & butternut squash saladOne of the great things about being on maternity leave is getting to prepare and eat lunch at home. When Spencer’s nap schedule allows, I will often prep ingredients ahead of time, like roasted vegetables and dressings, so that I can quickly throw together a fresh, nutritious lunch on even the roughest (i.e. no nap) days at home.

Another perk of maternity leave is getting to watch a little daytime television, which is where I found the inspiration for this recipe. It was from the Christie Brinkley episode of The Chew, and let’s be honest, if it’s good enough for the age-defying Christie Brinkley, it’s good enough for me. I’ll be the first to admit that it’s not the prettiest salad in the world, but it sure is tasty!

I’m currently off dairy – Spencer’s allergic, poor thing – so I adapted the dressing from this recipe, and it paired really nicely with the salad. Tahini has a nutty flavor that went especially well with the butternut squash.

lentil & butternut squash salad

Lentil & Butternut Squash Salad with a Tahini Dressing
(Adapted from The Chew and Cookie + Kate)
serves 4


1 cup green lentils
3 cups vegetable stock
1 bay leaf
1 small bunch thyme, tied with twine
3 Tablespoons olive oil
2 cups butternut squash, diced
2 cups parsley leaves, roughly chopped


1/4 cup tahini
2 Tablespoons apple cider vinegar
2 teaspoons white miso
2 teaspoons honey
Up to 1/4 cup water


Preheat oven to 425 degrees F.

Add the lentils, stock, bay leaf and thyme to a medium-sized pot and season with salt and pepper. Bring to a boil, then reduce to a simmer and cook until the lentils are tender, about 25 minutes. Allow to cool slightly before draining. Discard bay leaf and thyme sprigs.

Spread the squash in an even layer on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast until squash is golden brown and tender, about 20-25 minutes.

Add the tahini, apple cider vinegar, white miso and honey to a medium bowl and whisk to combine. Whisk in water until the dressing is smooth and creamy.

To assemble the salad, in a large serving bowl, gently mix together the lentils and butternut squash with about half of the dressing. Add the parsley and season with salt and pepper. Add more dressing if desired.