Can I use canned lentils instead of cooking them from scratch?

Yes! Just be sure to drain and rinse them well, then pat dry with a towel before roasting. Removing excess moisture helps them crisp up instead of steaming.

Can I use another grain or protein instead of lentils?

Definitely. Quinoa, farro, or roasted chickpeas all make great substitutes. Each adds its own texture and nutritional benefits — just keep something with protein and crunch.

Do I need to peel the butternut squash?

Yes, it’s best to peel it for this salad. The skin can be tough and chewy when roasted in small cubes. A vegetable peeler or sharp knife makes it quick work.

Can I use pre-cut squash or kale?

Absolutely! Pre-cut produce saves time. Just make sure the kale isn’t too coarse — give it a rough chop and massage it before adding to the salad.

Is this salad meant to be served warm or cold?

It’s delicious both ways! Serve it warm for a cozy fall meal or chilled as a hearty make-ahead lunch.

Kale Butternut Squash Salad (Vegan and GF)

Fork digging into a plate of kale butternut squash salad.

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Incredible kale salad topped with roasted butternut squash, brussels sprouts, crispy lentils and a sweet + tangy dressing.

Author: Lyndsey Hiltner
Prep Time: 20 minutes
Roast Time: 40 minutes
Total Time: 1 hour
Yield: 4 Servings 1x
Category: Salads
Method: Roast
Cuisine: American
Diet: Vegan

Ingredients

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For the Crispy Lentils

1 1/2 cups cooked brown or french lentils*

1 teaspoon olive oil

1/2 teaspoon salt

1/2 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon ground cumin

For the Salad

1 pound butternut squash, cut into 1/2 inch cubes

2 cups shredded brussles sprouts

1 tablespoon olive oil

1 teaspoon salt

1/2 teaspoon ground black pepper

8 cups kale leaves, chopped

1/2 cup vegan feta cheese

For the Salad Dressing

3 tablespoons extra virgin olive oil

2 tablespoons white wine vinegar

1 tablespoon maple syrup

2 teaspoons dijon mustard

3 cloves garlic, grated

1/4 tsp salt

cracked black pepper

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Instructions

Prep: Preheat oven to 425 degrees F (218 C) and line two baking sheets with parchment paper.
Roast: Add the lentils, olive oil, salt, paprika, garlic powder and cumin to one of the baking sheets. Toss together and spread out evenly. Add the cubed squash, shredded brussels sprouts, olive oil and salt to the other baking sheet. Toss and spread out. Place both baking sheets in preheated oven, taking care to place the lentils on top. Roast for 25 minutes. Remove lentils from the oven. Continue roasting vegetables for another 15 minutes.
Shake: Add all of the dressing ingredients to a small glass jar and shake to combine.
Massage: Place all of the kale leaves to a large salad bowl. Drizzle with two tablespoons of the dressing and toss to coat. Massage leaves by taking big handfuls and squeezing. Continue for about a minute or until leaves begin to feel tender.
Assemble: Add the roasted squash and brussels sprouts to the kale and toss together. Portion the salad onto serving plates and drizzle with desired amount of salad dressing. Sprinkle over the crispy lentils and vegan feta cheese.

Equipment

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Notes

*This salad will keep in the refrigerator, undressed for 2-3 days but is best enjoyed the day it is made. This is not a freezer-friendly recipe.

*1 15oz can lentils, rinsed and drained, works great here.

*You can toss the massaged kale with the roasted squash and brussels sprouts right on the baking sheet. This will wilt the kale slightly, making it easier to digest.

*Nutrition totals are an estimation.

Nutrition

Serving Size: 1/4 recipe
Calories: 358k
Sugar: 5.8g
Sodium: 750mg
Fat: 18.5g
Saturated Fat: 2.5g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 7.8g
Protein: 10.5g
Cholesterol: 0mg

Find it online: https://censoredbaker.com/kale-butternut-squash-salad/