Name: Lentil Quinoa Fall Salad with Maple Dressing
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 4-5 cups butternut squash, cubed (about a 3 lb. squash); 1/2 cup quinoa (or 1 1/2 cups cooked); 15 oz. can lentils; 1/2 bunch kale; 3-4 green onions; 1/3 cup walnuts, roughly chopped (I use raw, unsalted); 1/3 cup dried cranberries; 3 Tbsp. balsamic vinegar; 2 Tbsp. pure maple syrup; 2 tsp. Dijon mustard; 1 clove garlic, minced; 1/2 tsp. fresh rosemary, finely chopped (more/less to taste); 1/8 tsp. salt

This festive lentil fall salad combines quinoa, kale, butternut squash and then is tossed in a delicious rosemary-infused maple-balsamic dressing! Our favorite autumn salad that's great for seasonal eating and also holidays.

Lentil Quinoa Fall Salad with butternut squash and kale in a bowl

This festive fall salad is nutrient-packed and so satisfying. It's great for holidays because it includes cozy, seasonal ingredients. So many fresh autumn flavors!

Ingredients in a bowl ready to be mixed for autumn salad

Ingredients for Quinoa Fall Salad

For the salad portion you will need:

Butternut squash: You will need about a 3 lb. squash, or 4-5 cups of pre-cubed squash.
Quinoa: I enjoy white quinoa for this recipe.
Lentils: I use canned lentils.
Kale: Either curly kale or lacinato/dinosaur kale.
Green onions (scallion)
Walnuts
Dried cranberries

Vegan lentil quinoa autumn salad with butternut squash and kale in a bowl

Ingredients for Dressing

For the flavorful maple-balsamic dressing you will need:

Balsamic vinegar
Pure maple syrup
Dijon mustard
Garlic
Fresh rosemary
Salt

The hearty lentil & quinoa combination is one that I also enjoy in this Lentil Quinoa Salad. But feel free to give this a try with your own favorite whole grains (or use all quinoa if desired).

Bowl of vegan fall salad with lentils, quinoa, butternut squash, and maple dressing

Lentil Quinoa Fall Salad with Maple Dressing

Festive fall salad with kale, butternut squash and a rosemary-infused maple-balsamic dressing. Our favorite autumn salad - great for seasonal eating and holidays!

5 from 2 votes

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Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Author: Kaitlin - The Garden Grazer

Course: Main Dish, Salad, Side Dish

Cuisine: Gluten-Free, Oil-Free, Vegan

Servings: 6 (1 cup servings)

Ingredients

4-5 cups butternut squash, cubed (about a 3 lb. squash)
1/2 cup quinoa (or 1 1/2 cups cooked)
15 oz. can lentils
1/2 bunch kale
3-4 green onions
1/3 cup walnuts, roughly chopped (I use raw, unsalted)
1/3 cup dried cranberries

For the maple-balsamic dressing:

3 Tbsp. balsamic vinegar
2 Tbsp. pure maple syrup
2 tsp. Dijon mustard
1 clove garlic, minced
1/2 tsp. fresh rosemary, finely chopped (more/less to taste)
1/8 tsp. salt

Instructions

Preheat oven to 400°F (204°C).
Line a baking pan with parchment paper and arrange squash cubes in a single layer. (Salt/pepper if desired.) Place in oven and bake for 35-40 minutes or to desired tenderness, stirring halfway through.
Meanwhile, cook the quinoa: place 1/2 cup quinoa (rinsed and drained) in a small saucepan with 3/4 cup water or vegetable broth. Bring to a light boil over med-high heat. Then reduce heat to med-low, cover, and simmer for 20 minutes.
Make the dressing: in a small bowl, combine all dressing ingredients and whisk to combine. Set aside.
Thinly chop kale, large stems removed. Place in a large mixing bowl and gently massage to tenderize.
Slice green onions and roughly chop walnuts. Add to bowl with kale.
Add lentils (rinsed and drained), cranberries, cooked quinoa, and roasted squash to bowl.
Pour dressing over top and gently toss to thoroughly combine. Add more cranberries or walnuts if desired.
Serve immediately or refrigerate for later. (Great served warm, room temperature, or chilled.)

Notes

Recipe yields about 6 cups salad. (Estimated nutritional content is for 1 cup of 6.)

You can also serve this as a small side dish for up to 8-10 people.

To cut down on prep time, I like to make the quinoa and cube the butternut squash ahead of time. (Or you can buy pre-cubed squash in the produce section.)

Nutrition Per Serving (Estimate)

Calories: 267kcalCarbohydrates: 47gProtein: 11gFat: 6gSaturated Fat: 1gPotassium: 758mgFiber: 10gSugar: 12gVitamin A: 10480IUVitamin C: 28mgCalcium: 93mgIron: 4mg

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If you're enjoying this lentil quinoa fall salad, also check out:

Marinated Kale Salad
5-Minute Lentil Tomato Salad

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