Warm Roasted Squash, Cauliflower, Rice, & Lentil Salad – Lentils.org

Warm Roasted Squash, Cauliflower, Rice, & Lentil Salad

  By lentilsorg  ,   

July 19, 2015

.0 0

This is one of our favourite winter salads. Roasted vegetables combine with wholesome lentils and brown or wild rice, drizzled with a mouthwatering honey mustard dressing and topped with goat cheese and walnuts... need we say more?

  • Prep: 20 Minutes
  • Cook: 45 Minutes
  • 20 Minutes

    45 Minutes

    1 Hour 5 Minutes

  • Yields: 8


  1. Preheat the oven to 450˚F.
  2. Peel and halve the squash, scoop out the seeds, and cut into 1/2-inch dice. Spread out in a single layer on a rimmed baking sheet with the cauliflower florets. Drizzle with oil, sprinkle with curry powder, salt, and pepper, and toss with your hands to coat everything well. Roast for 20-30 minutes, stirring occasionally, or until the vegetables are tender and golden on the edges.
  3. Meanwhile, bring a medium pot of salted water to a boil and cook the rice and lentils for 40-45 minutes, until tender. Drain well and transfer to a large bowl or platter. Add roasted squash, cauliflower, celery, purple onion, and parsley. In a bowl or small jar, mix or shake together the oil, vinegar, mustard, and honey; pour over the rice mixture and toss to combine.
  4. Sprinkle with goat cheese and walnuts and serve immediately.


canola oil, for cooking

1 small butternut squash

2 cups (500 mL) cauliflower florets

1/2 tsp (2 mL) curry powder

1/2 cup (125 mL) brown and/or wild rice (or a blend)

1/2 cup (125 mL) green or french green lentils

1 celery stalk, chopped

1/4 cup (60 mL) finely chopped purple onion

1/4 cup (60 mL) chopped Italian parsley

1/4 cup (60 mL) canola oil

2 Tbsp (30 mL) apple cider or rice vinegar

1 tsp (5 mL) grainy mustard

1 tsp (5 mL) honey

1/2 cup (125 mL) crumbled goat cheese or feta

1/2 cup (125 mL) walnuts, toasted and chopped


Nutrition Facts

Serving Size3/4 cup (175 mL)
Sodium70 mg
Potassium596 mg
Protein7 g
Cholesterol10 mg
Sugar4 g
Total Fat15 g
Saturated Fat2.5 g
Total Carbohydrates31 g
Dietary Fiber6 g