Lentil Salad with Delicata Squash & Olives
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.
Servings: 4 people
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.