Spicy Lentil & Roasted Butternut Squash Salad with Herb Yogurt Dressing
This vibrant salad features tender stovetop-cooked lentils, sautéed spicy butternut squash, fresh greens, and a tangy herb yogurt dressing. Perfect for a hearty, satisfying meal ready in 30 minutes.
- 1 cup brown or green lentils
- 2 cups butternut squash (peeled, diced)
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp red chili flakes
- 1 tsp salt
- 0.25 tsp black pepper
- 4 cups mixed salad greens
- 0.75 cup plain Greek yogurt
- 2 tbsp fresh parsley (chopped)
- 2 tbsp fresh mint (chopped)
- 1 tbsp lemon juice
- 1 piece garlic clove (minced)
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Instructions
Rinse lentils and place in a saucepan with 2.5 cups water and 1/2 tsp salt. Bring to a boil, reduce heat, and simmer uncovered until just tender, about 18 minutes. Drain and set aside.
⏱️ 18 minutesWhile lentils cook, heat 1 tbsp olive oil in a large skillet over medium-high. Add butternut squash, cumin, paprika, chili flakes, 1/2 tsp salt, and black pepper. Sauté, stirring occasionally, until squash is golden and tender, about 10 minutes.
⏱️ 10 minutes 🌡️ Medium-highIn a small bowl, whisk Greek yogurt, parsley, mint, lemon juice, minced garlic, and remaining 1 tbsp olive oil. Season with a pinch of salt and pepper.
⏱️ 2 minutesTo serve, toss salad greens with cooked lentils and roasted squash. Drizzle with herb yogurt dressing and gently mix.
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Nutrition Information
Per serving. Values are approximate and may vary.
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