Lentil and Roasted Squash Salad

Words: Alisa Furoyama


1 cup black or French lentils, rinsed

1 (2 pound) red Kuri squash

2 tablespoons olive oil, plus more for topping

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

Pinch of salt

Pinch of ground black pepper

1/3 cup pumpkin seeds

1 1/2 teaspoons sugar

1/8 teaspoon cumin

1/8 teaspoon chili powder

1 tablespoon grain mustard

2 cups bitter greens (mustard greens, dandelion…)


  1. Preheat oven to 400 degrees. Cut squash in half and each half into one inch thick wedges. Transfer to a baking sheet drizzle with olive oil, salt, pepper, cumin and coriander. Toss to coat. Bake for 30 minutes until tender and caramelized.
  1. Fill medium pot with water and bring to a boil. Season cooking water generously with salt. Add lentils to boiling water, stir and cook for 15-20 minutes until al dente. Drain lentils in colander spread on a plate and set aside.
  1. Toast pumpkin seeds in a sauté pan over medium heat for 5 minutes or until fragrant. Add sugar, cumin, chili powder and salt. Stir until sugar is melted and coats all the pumpkin seeds. Spread seeds on a sheet of parchment paper and let cool.
  1. Combine the lentils, greens, mustard and a drizzle of olive oil in a bowl and toss to coat. Transfer to a platter, top with roasted squash and pumpkin seeds.


Recipe courtesy of Aran Goyoaga

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