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Autumn Lentil Salad with Raisins

posted Dec 12, 2017, 12:37 PM by Tracy Ducker, MS, RDN   [ updated Jan 8, 2018, 6:13 AM ]

Autumn Lentil Salad with Raisins

Vegan, Low Fat, Good Source of Iron, Saturated Fat Free, Cholesterol Free

Contains: Soy, Nuts, Wheat

Yield: Approximately 8 servings (~1 cup each)

This salad is great warm or cold. You can substitute any type of squash, just adjust the cooking time.


2 cups butternut squash (1 medium squash); peeled and cut into 3/4-in cubes

½ teaspoon curry powder

¾  cup dried autumn lentils (Red, Black and Green)

2  Bay leaves

1 small red onion; finely chopped

¼ cup raisins

¼ cup vegetable broth or water; plus ¼ c if needed

¼ cup minced fresh parsley

1 tablespoon balsamic vinegar

1 teaspoon canola oil

¼ teaspoon salt

¼ teaspoon fresh ground black pepper

2 tablespoons chopped almonds; toasted


1.       Preheat oven to 450°F. Spray a large baking sheet lightly with cooking spray; add squash, sprinkle with curry powder and toss to coat. Arrange in a single layer on the baking sheet and roast for 25         minutes, turning squash once with a spatula.

2.      Meanwhile, cook lentils and bay leaves in enough boiling water or broth to cover in a large saucepan over medium heat for 20 minutes, or until tender, add red onion for the last 2 minutes of                   cooking. Drain in a colander.  Discard bay leaves.

3.      While squash and lentils are cooking, thoroughly wash the spinach and spin dry. Whisk together raisins, water, parsley, vinegar, canola oil, salt and pepper in a large bowl. Add lentils and squash           and stir to combine well. Serve warm or cold over spinach; garnish with almonds.

Nutrition Facts (per serving)

90 calories, 1.5 g fat, 0 g saturated fat, 0 mg cholesterol, 90 mg sodium, 15 g carbohydrate, 5 g dietary fiber, 4 g sugar, 5 g protein, 0% DV of Vitamin D, 2% DV of Calcium, 10% DV of Iron, 6% DV of Potassium