Roasted Butternut Squash & Lemony Lentil Salad


  • 3 cups low-sodium vegetable broth

  • 1 cup brown lentils, rinsed

  • 1 lemon (NOTE: Grate 1/2 tsp lemon zest and juice 1 1/2 tbsp plus 2 tsp fresh lemon juice),

  • 1 butternut squash, peeled, seeded and cubed, seeds reserved

  • 2 tbsp plus 1 tsp extra-virgin olive oil, divided

  • 1/2 tsp each coarse sea salt and fresh ground black pepper, divided

  • 3 tbsp torn fresh mint leaves

  • 2 tbsp apple cider vinegar

  • 1 1/2 tsp raw honey

  • 8 cups spring mix greens

  • 3 oz goat cheese


  1. Preheat oven to 400°F. In a medium saucepan, bring broth and lentils to a boil. Reduce heat and simmer for 30 minutes

  2. or until lentils have absorbed liquid; remove from heat. In a small bowl, combine 1 cup lentils and 1 1/2 tbsp lemon juice; set aside for leftovers in our 2-Week Meal Plan.

  3. Line a large and a small rimmed baking sheet with foil. In a large bowl, toss 2 cups squash with 1 tbsp oil and ¼ tsp each salt and pepper; spread in an even layer on large sheet. Bake squash for 30 minutes. Toss squash seeds with 1 tsp oil and 1/8 tsp each salt and pepper; spread in an even layer on small sheet. Bake seeds for 15 minutes; set aside.

  4. Meanwhile, prepare dressing: In a small bowl, whisk mint, vinegar, remaining 1 tbsp oil, honey, remaining 2 tsp lemon juice, lemon zest and remaining 1⁄8 tsp each salt and pepper.

  5. In a large bowl, toss together spring mix, remaining lentils, squash, cheese and dressing. Divide among serving plates. Sprinkle 1 tbsp roasted seeds over each.