Warm Lentil Salad with Squash, Arugula, and Maple Vinaigrette

Warm Lentil Salad with Butternut Squash, Arugula, and Maple Vinaigrette is a vibrant autumn dish that blends earthy, sweet, and peppery notes. This recipe balances hearty lentils with caramelized squash and the freshness of arugula and parsley, creating a dish ideal for crisp evening meals or festive gatherings. Adding toasted walnuts brings a crunchy contrast, while Parmesan cheese adds a rich, savory element, complementing the sweetness of the maple vinaigrette.

The lentils form the hearty backbone of the dish. Lentils are incredibly nutritious and can absorb flavors wonderfully, making them an excellent base for vinaigrette-based dishes. In this salad, the lentils are simmered in vegetable broth to infuse them with extra depth of flavor. Lentils hold their shape well, adding texture to the salad while providing a wholesome source of protein and fiber.

Roasted butternut squash becomes tender and caramelized, enhancing its natural sweetness. High-heat roasting intensifies its sugars, resulting in golden, crispy edges contrasting with its creamy interior. This sweet and earthy flavor complements the peppery kick of arugula. The arugula contributes a fresh, vibrant color and introduces a slight bitterness that balances the squash’s sweetness and the maple vinaigrette.

The maple vinaigrette ties the salad together, delivering a delightful mix of sweetness, acidity, and depth. Made with extra virgin olive oil, maple syrup, apple cider vinegar, Dijon mustard, and garlic, this vinaigrette elevates the dish with its intriguing flavor profile. The maple syrup adds a warm sweetness that complements the squash, while the vinegar and mustard provide the necessary acidity to brighten the lentils and greens.

Toasted walnuts are scattered throughout the salad, adding a crunchy texture and nutty richness. Toasting the nuts enhances their flavor, making them an essential addition that contributes to texture and complexity. The final touch of Parmesan cheese adds a layer of umami, balancing the sweetness from the vinaigrette and squash while enriching the overall flavor of the salad.

This salad is perfect for serving warm or at room temperature, making it versatile for various occasions—a light lunch, a side dish for dinner, or part of a festive spread. The combination of roasted vegetables, leafy greens, and a flavorful vinaigrette dressing ensures that every bite is satisfying, offering a range of flavors and textures.

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This salad is not only flavorful but also highly nutritious. Lentils are an excellent source of plant-based protein, fiber, and essential minerals such as iron and folate, which promote heart health and aid digestion. Butternut squash delivers a significant amount of vitamins A and C, along with antioxidants that enhance immune function and support healthy skin. Arugula contributes vitamin K and calcium, vital for bone health, while its phytonutrients provide anti-inflammatory properties. Meanwhile, the toasted walnuts add healthy fats, including omega-3s, which benefit brain and heart health. Overall, this dish offers a well-rounded blend of complex carbohydrates, healthy fats, and proteins, making it a nourishing choice for sustaining energy and well-being.

Warm Lentil Salad with Squash, Arugula, and Maple Vinaigrette is a beautifully balanced dish celebrating seasonal fall ingredients. The interplay of textures—creamy lentils, tender squash, crisp walnuts, and fresh greens—alongside the sweet and tangy vinaigrette creates a memorable, crowd-pleasing dish perfect for fall and beyond.