butternut squash lentil salad
This salad is a keeper, and the perfect healthy compliment to your Thanksgiving day (or any day!) meal. It’s gluten-free, dairy-free, vegan and vegetarian-friendly, and packed with plant-based protein. It’s easy to make, and lasts well in the fridge so it’s perfect for fall meal prep. Enjoy!
Ingredients
2 cups butternut squash, seeds removed and cut into small cubes
2 tsp avocado oil
¼ tsp salt, divided
2 tbsp maple syrup
¼ cup dried unsweetened cranberries
¼ cup olive oil
2 tbsp apple cider vinegar
¼ tsp cinnamon
2 cups brown or green lentils, cooked
4 stalks green onion, thinly sliced
¼ cup parsley (chopped)
Preparation
Preheat oven to 375ºF. Line a baking sheet with parchment paper.
Arrange butternut squash cubes on the baking sheet and season with avocado oil and half of the salt. Roast in the oven for 20 minutes then remove from the oven and drizzle with maple syrup. Return to the oven for an additional 5 to 10 minutes, or until the butternut squash is tender and maple syrup has started to caramelize. Remove from the oven and let cool slightly.
Put cranberries in a bowl, and add hot water. Let sit for 5-10 minutes to rehydrate them, then drain and set aside.
In a large mixing bowl whisk together the extra virgin olive oil, apple cider vinegar, cinnamon and remaining salt. Fold in lentils, green onion, cranberries, parsley and butternut squash. Season with additional salt if needed. Enjoy!