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Squash and Lentil Salad

Squash and Lentil SaladThis zesty salad is high in protein and travels well. It can be gluten free if gluten free pasta is used. Take it to a picnic this 4th of July!

Makes 6-7 cups of salad.


  • 1 c dry brown lentils, sorted and washed
  • 1/2 medium butternut squash (about 2 cups)
  • 1 c uncooked small shell pasta (regular or gluten free)
  • 3 celery stalks, chopped
  • 1/4 c cilantro, chopped


  • 1/4 c fresh lime juice
  • 3/4 tsp sea salt
  • 2 Tbsp olive oil
  • 1 clove garlic, grated
  • 1/8 tsp cayenne
  • 1/8 tsp nutmeg


  1. In a medium saucepan, place lentils and 3 cups salted water. Bring to boil over medium heat. Reduce heat to low, cover, and simmer 25 minutes, or until tender but not mushy. Rinse in cold water; drain well.
  2. Peel squash and cut in 1/3 inch x 1 inch matchsticks. Drop in a pot of boiling, salted water and boil 3 minutes or until just tender. Remove with slotted spoon, retaining boiling water. Rinse in cold water; drain well.
  3. In the same pot of boiling water, cook pasta until al dente, according to package directions. Rinse in cold water; drain well.
  4. Place the lentils, squash and pasta in a large bowl. Add celery and cilantro.
  5. Whisk the dressing together in a small bowl. Pour over the salad and toss gently. Refrigerate at least 2 hours. Serve chilled.

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