Roasted Butternut & Lentil Salad with Goat Cheese –

Roasted Butternut & Lentil Salad with Goat Cheese

  By lentilsorg  ,   

July 17, 2015

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  • Prep: 10 Minutes
  • Cook: 30 Minutes
  • 10 Minutes

    30 Minutes

    40 Minutes

  • Yields: 4


  1. Preheat the oven to 450°F. Spread the squash out on a large rimmed baking sheet, drizzle with oil and toss with your hands
  2. to coat. Spread out in a single layer on the sheet and sprinkle with salt and pepper. Roast for 30 minutes, stirring once or twice, until the squash is tender and golden.
  3. Toss the warm (or cooled) roasted squash with the lentils, walnuts, and goat cheese. In a separate bowl, whisk together the tahini and lemon juice (add a bit of water, if it is too thick) and drizzle overtop the squash and lentil mixture. Toss to coat.


1 medium butternut squash, peeled, seeded, cut into 1-inch pieces

2-3 Tbsp(30-45 mL) canola oil

salt and pepper, to taste

1-19 oz (540 mL) can lentils, drained and rinsed

1⁄2 cup (125 mL) walnuts, toasted

1⁄2 cup (125 mL) crumbled goat cheese

1⁄4 cup (60 ml) tahini (sesame seed paste)

juice of a lemon (about 3 Tbsp)


Nutrition Facts

Serving Size1 1/4 cups (310 mL)
Sodium490 mg
Potassium1060 mg
Protein16 g
Cholesterol15 mg
Sugar7 g
Total Fat27 g
Saturated Fat4.5 g
Total Carbohydrates47 g
Dietary Fiber14 g