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–+ servings

Easy Butternut Squash Salad with Lentils and Cranberries

Sarah Remmer, RD
Try this dietitian-approved Butternut Squash Salad! Packed with lentils, vibrant veggies, and a tangy vinaigrette, it’s kid-friendly, festive, and perfect for any holiday spread.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Dinner
Cuisine American
Servings 8

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

Keyword butternut squash salad, lentil salad, warm salad
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