Roasted Butternut Squash and...Roasted Butternut Squash and Pear Salad with Lentils

If you want to add more gluten free and lacto ovo vegetarian recipes to your recipe box, Roasted Butternut Squash and Pear Salad with Lentils might be a recipe you should try. This recipe serves 3 and costs $2.65 per serving. One portion of this dish contains around 13g of protein, 29g of fat, and a total of 579 calories. Head to the store and pick up ground cinnamon, feta cheese, salt, and a few other things to make it today. It is brought to you by The Roasted Root. Plenty of people made this recipe, and 451 would say it hit the spot. It works best as a main course, and is done in around 50 minutes. With a spoonacular score of 100%, this dish is great. If you like this recipe, take a look at these similar recipes: Pear, Pomegranate and Roasted Butternut Squash Salad with Maple Sesame Vinaigrette, Roasted Butternut Squash & Pear Soup, and Butternut Squash, Pear and Chestnut Salad.

Ingredients

Cooking Instructions

1. 01

   Add all of the ingredients for the dressing to a small blender. Blend until completely smooth and creamy. Refrigerate until ready to use.Preheat the oven to 375 degrees F.Coat the butternut squash slices with olive oil and place on a baking sheet. Roast for 20 to 25 minutes, flipping half-way through, or until butternut squash is cooked through and browned.

2. 02

   Add the spinach, pear, dried cranberries, feta, and lentils to a serving bowl.

3. 03

   Drizzle in desired amount of vinaigrette and toss until everything is coated.

4. 04

   Serve salad on plates or bowls, along with slices of roasted butternut squash.