Warm Fall Lentil Salad with Butternut Squash & Goat Cheese

Lentils are a great source of plant-based protein and fiber. One cup of butternut squash has 297% of your daily needs of Vitamin A as well as 48% of your daily needs of Vitamin C.

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warm fall lentil salad fully mediterranean
Servings 4


  • 1 package Trader Joe’s Ready to Eat Steamed Lentils
  • 1 lb butternut squash cut into 1⁄2” pieces (about 3 cups)
  • 1 Tbsp olive oil
  • ½ tsp coriander
  • ¼ tsp cumin
  • ¼ tsp cinnamon
  • ¼ tsp ginger
  • 2 garlic cloves minced
  • Toppings: crumbled goat cheese flat leaf parsley, 2 Tbsp pepitas


  • 3 Tbsp olive oil
  • 2 Tbsp Balsamic vinegar
  • 2 Tbsp shallot minced
  • 1 tsp Dijon mustard


  • Preheat oven to 375°F.
  • Line a rimmed baking sheet with parchment paper, and lightly spray with cooking spray.
  • Combine garlic, coriander, cumin, ginger, cinnamon and the olive oil.
  • Place butternut squash in a bowl and combine with spice mixture. Arrange squash on baking sheet and roast until browned and tender, about 20 minutes. Stir halfway through roasting. Let cool slightly.
  • While squash is roasting, prepare the dressing by adding the olive oil, balsamic vinegar, shallot, and mustard in a small bowl. Whisk to combine.
  • Place lentils in pan on stovetop and heat gently or place in microwave safe bowl and heat until warm.
  • Combine lentils, squash, dressing in a large bowl. Toss gently.
  • Transfer to a serving platter and top with goat cheese, flat leaf parsley, and pepitas.
  • Enjoy!
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