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Roasted Squash and Lentil Kale Salad

A hearty and wholesome salad featuring caramelized butternut squash, tender kale, and protein-packed lentils, perfect for autumn.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Lunch, Main Course, Salad
Cuisine: American, Healthy
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Roasted Squash
  • 1 1½-pound butternut squash, peeled, seeded and cubed (1-inch pieces; about 5 cups)
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon garam masala
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground pepper
  • ½ teaspoon salt (divided)
For the Date Vinaigrette
  • 1 pitted Medjool date
  • 3 tablespoons cider vinegar
  • 2 tablespoons warm water
  • 5 tablespoons extra-virgin olive oil
For the Salad
  • 8 cups packed torn curly kale leaves
  • 1 8-ounce package precooked microwaveable black lentils
  • ½ cup unsweetened dried cranberries
  • ¼ cup roasted pepitas (pumpkin seeds)
  • ⅓ cup crumbled feta cheese

Method
 

Preparation
  1. Preheat your oven to 425°F.
  2. In a large bowl, combine the cubed butternut squash with 1 tablespoon olive oil, garlic powder, garam masala, ginger, pepper, and ¼ teaspoon salt. Toss everything together until the squash is beautifully coated.
  3. Spread in a single layer on a large rimmed baking sheet and roast for about 20 minutes, until the edges are lightly golden and the squash is fork-tender.
Making the Vinaigrette
  1. Finely chop the Medjool date and smash it into a smooth paste.
  2. In a small bowl, whisk in cider vinegar, warm water, and the remaining 5 tablespoons of olive oil until you have a silky, semi-smooth vinaigrette.
Assembling the Salad
  1. Place the torn kale leaves in a large bowl and drizzle 3 tablespoons of the vinaigrette over the kale along with the remaining ¼ teaspoon salt.
  2. Gently massage the kale leaves for about 2 minutes until they become tender and wilted.
  3. Transfer the dressed kale to a large serving platter and top with roasted squash, black lentils, dried cranberries, pepitas, and crumbled feta cheese.
  4. Finish with a generous drizzle of the remaining vinaigrette.

Notes

This salad is perfect for meal prep, with the dressing lasting up to a week in the fridge. You can prepare it in mason jars for easy grab-and-go lunches.