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Roasted squash lentil and greens salad 

Want to feel virtuous? This salad is just that, and filled with so much flavour too
Recipe provided by Dairy Farmers of Canada ©
Roasted squash, lentils, arugula, pumpkin seeds, pomagranate salad in bowl
4 servings / 30 min 

Prep 15 min / Cook 15 min 

Ingredients

Salad:

  • 3 cups (750 mL) pieces (about 1/2-inch/1cm) butternut squash, about 1/2 squash
  • 1/4 tsp (1 mL) cayenne pepper
  • 1 tbsp (15 mL) butter, melted, or vegetable oil
  • 1 cup (250 mL) canned lentils, rinsed and well drained
  • 1/2 cup (125 mL) pomegranate seeds
  • 1/4 cup (50 mL) pistachios, hazelnuts or pecans, toasted and coarsely chopped
  • 2 tbsp (25 mL) pumpkin seeds unsalted
  • 4 cups (1 L) of your favourite baby greens

Vinaigrette:

  • 1/2 cup (125 mL) 2% plain yogurt
  • 2 tbsp (25 mL) tahini
  • 1 tbsp (15 mL) lemon juice
  • 2 cloves garlic, minced
  • 1/4 tsp (1 mL) ground cumin
  • 1 - 3 tbsp (15-45 mL) 2% milk, (optional)
Directions
  1. Salad: Preheat oven to 425°F (220°C). Place squash on a large baking sheet. Stir cayenne into melted butter. Drizzle over squash. Stir until squash is coated. Roast for 15 minutes or until tender, stirring halfway through.
  2. Dressing: Meanwhile, stir yogurt with tahini, lemon juice, garlic and cumin. Thin with milk if needed, for a drizzling consistency.
  3. Place warm squash in a large bowl. Toss with lentils, pomegranate seeds, nuts, pumpkin seeds and then greens. Transfer half the salad to a medium-size platter. Drizzle with half the dressing. Top with remaining salad; drizzle with remaining dressing.
Nutritional info per serving (1 of 4) 
  • Calories 275
  • Protein 12 g
  • Total fat 12 g
    Saturated fat 3 g
    Cholesterol 10 mg
  • Carbohydrates 35 g
    Fibre 9 g
    Sugars 9 g
    Added sugars 0 g
  • Sodium 56 mg
  • Potassium 990 mg