Butternut & lentils salad 1

Roasted Butternut & Lentils Salad

This delicious and healthy roasted butternut & lentils salad is a must if you want to prepare an easy vegetarian recipe. It can look a bit complicated with the roasted butternut but, trust me it is very simple!

Lately, lentils have become a tasty staple in our family diet. They are low in calories but high in nutrition. If you know me, I am always looking for food that are easy to cook, and lentils are a hassle-free compliment to any meal. They way I prefer them is in vegetarian salads in order to bring the required proteins. I roast the butternut in maple syrup and soft spice to bring a nice taste.

If your would like to know more about the healthy benefits of lentils, please refer to the article HEALTH BENEFITS OF LENTILS

Roasted Butternut & Lentils Salad

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Difficulty: Easy


Prep time


Cooking time




  • For roasted Butternut
  • 1 medium butternut

  • 6 tablespoons of maple syrup

  • 6 tablespoons of olive oil

  • 1/2 teaspoon of cumin powder

  • 1/2 teaspoon of ginger powder

  • 1/2 teaspoon of sea salt

  • For the salad
  • 200 gr of dry lentils

  • 1/4 red cabbage

  • 1 pomegranate

  • 1 handfull of mixed nuts (I used pistachio, pine seed, cashew & hazelnut)

  • 1 tablespoon of dry raison

  • 1 bunch Coriander

  • 1 lime juice (or 1/2 lemon juice)

  • 4 tablespoons of olive oil


  • Prepare the roasted butternut
  • Preheat your oven at 180°C
  • Peel the butternut with a peeler and cut in small cubes. Remove the seeds.
  • Mix with maple syrup, olive oil, cumin, ginger & sea salt.
  • Put in oven and roast for about 30 to 45 minutes or until they golden and are tender. Do not hesitate to mix during the cooking.
  • Prepare the lentils
  • Rinse the lentils.
  • Combine lentils and temperate water in a pan.
  • Bring the water to a rapid simmer over medium-high heat. Then reduce the heat to maintain a very gentle simmer: you see a few small bubbles turn. If required, add some water so the lentils are just barely covered. Simmer uncovered for 20 minutes.
  • Drain, rinse well, then drain thoroughly and cool down.
  • Prepare other vegetables
  • Prepare the pomegranate
  • Slice the red cabbage and wash.
  • Mise en place
  • Combine the cooled lentils with olive oil, lemon juice, 1/2 of the roasted butternut, 1/2 of the red cabbage, 1/2 of the mixed nuts, 1/2 of the coriander, 1/2 of the dry raison, and salt. Place in a plate.
  • Add all of the remaining 1/2 ingredients nicely of the top of the salad. Top with olive oil & salt.
  • ENJOY!!

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