Butternut Squash and Lentils with Clementine-Balsamic Dressing

Posted by Olivia on Monday, September 24th, 2012

Butternut Squash and Lentils with Clementine-Balsamic Dressing

Sometimes you just need a wholesome, nourishing meal that speaks to the season. This recipe will do just that. All-vegetarian and incredibly easy to prepare, this warm squash salad is completely no-frills and still so satisfying.

Cooked butternut squash and red lentils are tossed in a two-ingredient dressing: a mixture of our Clementine Olive Oil and Black Cherry Balsamic Vinegar. A bit of fresh parsley rounds out the colors, and a small scattering of red onions gives just a bit of bite.

This dish is wonderful served warm, but the flavors will develop even more if you let it sit in the fridge for a few hours. It’s good cold or at room temperature, so enjoy it when you like. And to make it a full meal, try adding cooked chicken, or perhaps a nice handful of nuts to keep it all-vegetarian.

  • ½ medium butternut squash, peeled, seeded, cubed (about 2 cups total)
  • ½ cup dried red lentils
  • ¼ cup chopped fresh parley
  • 3 tablespoons Clementine Olive Oil
  • 2 tablespoons Black Cherry Balsamic Vinegar
  • Sea salt and black pepper, to taste
  • ¼ cup diced red onion, for garnish

  1. Combine squash with water to cover in a medium saucepan. Bring to a boil over high heat; reduce to a simmer, cover, and cook until just soft when pierced with a knife, about 20 minutes. Drain and set aside.
  2. Meanwhile, combine lentils and 1 cup water in a separate small saucepan. Bring to a boil over high heat; reduce to a very low simmer, cover, and cook until lentils are just softened, 5 to 10 minutes. Watch the lentils carefully, as they will turn mushy very quickly if you don’t remove them from heat in time.
  3. Combine cooked squash, lentils, and parsley in a medium bowl; fold gently to combine.
  4. Whisk olive oil and balsamic vinegar together in a small cup; season to taste with salt and pepper. Fold gently into squash mixture until combined.
  5. Garnish with red onion and serve. (May also be served chilled or at room temperature.)