Squash & Lentil Salad


Squash & Lentil Salad

Part of Ep. 1706 Ep. 1706 - Weeds, Wine and Chocolate

Credit: Recipe courtesy of Chef Sabi Atteyih


2 lbs. Butternut squash peeled, cut to 1-inch and roasted (uncooked weight)
1 cup dry lentils
2 lbs. fresh spinach leaves, washed and rough-cut
1 lb. grape tomatoes
1 cup sun-dried cranberries
1/2 cup balsamic vinegar
1/2 cup extra-virgin olive oil
1/2 tsp. salt


Cook lentils ahead of time. Soak in ample cold water at room temperature for at least 5 hours. Replace the soaking water with fresh water and bring lentils to a boil. Turn heat down and simmer for 15 minutes. Drain and cool in refrigerator until ready for use. Make salad. Whisk olive oil and salt while adding vinegar to make a dressing that will be used as a marinade. Marinate lentils for an hour in the dressing. In a large bowl layer spinach, squash, tomatoes and cranberries. Top with dressing and lentils, and enjoy.


Funding for The Wisconsin Gardener is provided, in part, by The Wisconsin Master Gardener Association.


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