For an easy lunch or dinner, this Lentil Salad with Delicata Squash & Olives is a winner! The lentils are super satisfying, and the feta and artichokes add tons of flavor. Plus, this salad has a versatile balsamic vinaigrette that works with so many salads.
This dish looks and feels so FANCY, and at the same time it’s packed with nourishing ingredients. The lentils and delicata squash are also hearty and satisfying, so you won’t be reaching for those random snacks an hour later with this salad!
When September comes around, we not only get into new routines for school and kids activities, we also start to feel the first beginnings of a crisp in the morning here in the Northeast. So along with the pumpkin spice and apple cinnamon vibes, I start thinking about savory, warm salads and bowls. But, not the ones that leave me sluggish, especially for lunches. This one is cozy, comforting, and also perfect for meal preps.
What I love About this salad
Great for grab-and-go lunches and dinner for several days: the hearty ingredients hold up well for three to four days in the fridge. The flavors even get better as leftovers.
Packed with flavor from the dressing, feta, and fresh herbs: we deliberately use a lot of flavor punched ingredients in here. Lentils are so nourishing and versatile, but to be honest, they could use a little extra “oomph” in the flavor department. When you combine them with a simple dressing and punchy ingredients, the lentils truly shine.
Easy to make this your own: you can swap ingredients for what you have on hand, if needed. For example, if you don’t like olives, no worries – either omit them or use roasted peppers, pepperoncini, or even capers. If you don’t have fresh dill or are not a fan of it, you can substitute it with fresh basil or simply extra fresh parsley.
How this Recipe Comes Together
Preparing the Delicata Squash
The delicata squash will take the longest to prep and cook, so you will want to start here! The oven can preheat to 425 degrees F while you cut the squash. First, trim the stem ends. Then cut the squash lengthwise and scoop out the pulp and seeds. Then make crosswise cuts about 1/2 cm thick. However, this is preference – you can cut them thicker, for example 1 cm thick – it will just take a little longer to become tender in the oven. Tip: Give the cutting board a quick rinse and pat dry, for prepping the other ingredients while the squash is cooking.
Grab some parchment paper, to make things a little easier for cleanup, and place the parchment paper on the tray. Transfer the cut squash to the tray, drizzle with oil and sprinkle the delicata squash seasonings, and toss. Then lay out the squash pieces evenly across the tray in a single layer if possible. Bake the squash in the oven for 15 minutes, flip them, then bake another 15 minutes approximately. The squash should be fork tender, but not mushy.
Prepping the other ingredients
This step is simple, and just involves some draining and chopping. First, drain and rinse the canned lentils, trying to let as much water as possible drain away. You can leave the lentils in the colander to continue draining, while you prep the other ingredients.
Crumble your vegan feta to the desired size, if it isn’t crumbled already from the package. Drain the olives as well, and cut them to your desired size. This goes for the marinated artichokes as well – drain them and chop them. Keep all these ingredients handy for when you assemble the salad.
Finely chop the red onions, fresh dill, and parsley. Honestly though, if you would rather thinly slice the red onion instead of finely chopping it, go for it!
The dressing is super simple. Place all the dressing ingredients in a bowl, and whisk them up very thoroughly. Alternatively, you can shake them up in a jar with the lid closed while shaking.
Assembling the Lentil Salad with Delicata Squash & Olives
Here is the fun part! In a mixing bowl, add the lentils, feta, olives, artichokes, red onion, dill and parsley. Drizzle with about half the dressing. Grab a serving bowl or serving plate. I chose an oval serving plate to showcase all the beautiful ingredients and colors.
Gently transfer the contents of the mixing bowl onto the serving plate. Top with the delicata squash and drizzle the desired amount of dressing over top.
Whether this Lentil Salad with Delicata Squash & Olives is a special side dish or is the star of the show, it will become a favorite!
Other Hearty Salads to Try
Orzo Arugula Salad with Chickpeas and Feta
Warm Butter Bean Salad with Roasted Peppers
Marinated White Bean & Crouton Salad
If you try this salad or any of my recipes, let me know! It would be so great to hear from you. You can tag me on Instagram using @janetsmunchmeals, send me a DM on Instagram, or leave a comment!
Lentil Salad with Delicata Squash & Olives
Ingredients
- 2 delicata squash
- 1 tbsp avocado oil
- 1/4 tsp each kosher salt, black pepper, paprika and garlic powder for cooking delicata
- 2 15 oz. cans lentils rinsed and drained well, pat dry with kitchen towel
- 1/2 cup vegan feta crumbled
- 2/3 cup pitted castelvetrano olives coarsely chopped or left whole
- 1 cup marinated artichokes drained
- 3 tbsp finely chopped red onion
- 2 tbsp finely chopped fresh dill
- 2 tbsp finely chopped fresh parsley
Balsamic Vinaigrette ingredients:
- 1/4 cup olive oil
- 3 tbsp balsamic vinegar
- 2 tsp Dijon mustard
- 1/2 tsp kosher salt
- 1/4 tsp each garlic powder and black pepper
Instructions
- Preheat oven to 425 degrees F.
- Cut delicata lengthwise and scoop out pulp/seeds with a spoon and make crosswise cuts 1/2 cm thick. Line large baking sheet with parchment paper. Add squash to baking sheet and drizzle with avocado oil and the delicata squash seasonings.
- Toss to coat. Lay out pieces across tray.
- Bake 15 min, flip, and bake another 10-15 min until tender.
- Add all Balsamic Vinaigrette ingredients to a bowl and whisk together.
- Add all other ingredients to a serving bowl. Top with dressing and delicata squash.
- Top with extra olive oil and/or salt if desired.