Easy Butternut Squash Salad with Lentils and Cranberries
Looking for a festive, nourishing dish to keep you fueled for all your holiday activities? This Warm Butternut Squash and Lentil Salad checks all the boxes: it’s vibrant, hearty, and packed with flavour. Whether you’re serving it as a side at a holiday dinner or enjoying it as a standalone meal, this salad is guaranteed to be a crowd-pleaser.
Why This Butternut Squash Salad is Perfect for the Holidays
Christmas Eve in my home is all about celebration. As a dietitian mom with three kids, we are busy and active! The day is usually packed with winter fun like tobogganing and skating, followed by an evening spread of delicious family favourites.
This salad has earned its spot on our table because it’s simple to make, packed with flavour, and offers something fresh and nourishing to complement everything else we’re enjoying. It’s not about replacing holiday favourites—it’s about adding some extra nutrition to the mix.
Why This Dietitian Loves This Salad
This Warm Butternut Squash Salad is one of my favourites, because it’s not only beautifully colourful and festive, but it’s also extremely easy to prepare, and loaded full of fibre, protein, vitamins, minerals and antioxidants.
My star ingredients? A ready-made vegetable blend, which is full of things like Kale, Kohlrabi, Brussel Sprouts and carrots, and Butternut Squash Zigzags (my kids love the shape of these!).
They’re fresh veggies that are pre-washed and cut, which makes my life SO much easier. This salad makes the perfect addition to our Christmas Eve spread, but it also makes for a great turkey dinner side dish (or, quite honestly, a meal on its own!). I even love it as leftovers for lunch the next day.
What You Need to Make Butternut Squash Salad
For the Salad:
- Olive oil
- Butternut squash, peeled and cut into bite-sized pieces
- Pre-washed vegetable blend (I love ones with kale, Brussels sprouts, kohlrabi, and carrots)
- Cooked lentils
- Cooked quinoa
- Pecans
- Feta cheese
- Dried cranberries
For the Vinaigrette:
- Olive oil
- Pasteurized honey
- Rice vinegar
- Dijon mustard
- Lemon or orange juice
- Garlic, minced
- Salt and pepper
How to Make this Butternut Squash Salad
Step 1: Whisk the Vinaigrette
Combine the honey, vinegar, mustard, citrus juice, garlic, salt, and pepper in a bowl. Gradually whisk in the olive oil until smooth.
Step 2: Cook the Veggies
Heat olive oil in a skillet over medium heat. Add the butternut squash and cook for 3–4 minutes, stirring occasionally. Toss in the vegetable blend, season with salt and pepper, and sauté for another 2–3 minutes until tender-crisp.
Step 3: Build the Salad
Add cooked quinoa and lentils to the skillet. Stir everything together and cook for an additional 5 minutes. Transfer to a serving bowl.
Step 4: Add the Finishing Touches
Top the salad with pecans, feta cheese, and cranberries. Drizzle with the vinaigrette and toss gently to combine. Serve warm.
This Butternut Squash Salad is Versatile
This warm butternut squash salad isn’t just for the holidays—it’s a versatile dish that pairs well with so many meals and can really be enjoyed any time of the year. Add it to a weeknight dinner, pack it for lunch, or pair it with grilled chicken for a heartier option.
Because it’s easy to customize, you can swap in your favourite greens or leave out the cheese for a plant-based version. The vinaigrette is a standout all on its own, so keep this recipe handy whenever you need a quick, flavorful dressing.
More Salad Recipes
Easy Butternut Squash Salad with Lentils and Cranberries
Ingredients
Ingredients
- 2 tbsp olive oil
- 1 cup Mann’s Butternut Squash Zigzags sliced into smaller pieces
- 1 package Mann’s Power Blend
- 1 can of lentils drained and rinsed
- 1 cup red quinoa cooked
- 1/3 cup pecans
- 1/3 cup feta cheese
- 1/3 cup dried cranberries
Vinaigrette
- 1/2 cup olive oil
- 1/2 cup pasteurized honey
- 1/4 cup rice vinegar
- 3 tbsp dijon mustard
- 2 tbsp lemon or orange juice
- 1 tbsp garlic minced
- salt and pepper to taste
Instructions
Vinaigrette:
- Whisk together all ingredients except for the olive oil. Once whisked well, add olive oil gradually, whisking constantly.
Salad:
- Heat 2 tbsp olive oil over medium heat in a large skillet
- Add Mann’s Butternut Squash Zigzags, Mann’s Power Blend and salt and pepper and saute until tender-crisp (about 2-3 minutes).
- Add cooked quinoa and lentils and sauté for another 5 minutes.
- Transfer to a large bowl and sprinkle with pecans, feta cheese and cranberries. Drizzle vinaigrette dressing on top and toss lightly before serving!
Video
Sarah Remmer, RD, is a registered dietitian and mom of three, specializing in family and pediatric nutrition. She’s the founder of Centred Nutrition Collective and has nearly 20 years of experience helping families feel confident about feeding their kids.
This post may contain affiliate links. View our policy.
This looks great and the perfect meal to remind you how amazingly delicious healthy homemade food tastes. it contains everything i love and is so healthy and delicious!
It’s one of my favourite salads! And so easy!
This recipe looks delicious! I will definitely give it a try! Best, Stephanie
Where do you find Mann’s butternut squash zig zags?
Hi Aleda. Often times they are in the bagged salad section 🙂
Looks very tasty and healthy. Will try it today itself.