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Autumn Squash, Lentils and Apple Salad with Almonds

posted Nov 28, 2018, 6:13 AM by Evangelina DiSpirito, RDN, E-RYT
Autumn Squash, Lentils and Apple Salad with Almonds

VeVVegan* Low Fat * Saturated Fat Free

Cholesterol Free, Good Source of Iron

Contains:  Soy( Depending on Oil Used), Nuts, Wheat

Yield: ~8 servings



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

1 large apple, diced

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 apples, water, parsley, vinegar, canola oil, salt and pepper in a large bowl. Add

       lentils and squash and stir to combine well. Serve warm