Go Back
A bowl of Thanksgiving lentil salad in front of the rest of the platter
Print Recipe

Thanksgiving Lentil Salad

This Thanksgiving Lentil Salad is hearty enough to be the vegetarian star of your holiday or the perfect side dish. Roasted squash, green lentils, honey-roasted pecans, and tart cranberries are dressed in an out-of-this-world garlic-sherry vinaigrette. Healthy, vegetarian, and 100% delicious.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dinner, Salad, Side Dish
Cuisine: American
Keyword: healthy thanksgiving sides, lentil salad, salads for thanksgiving, thanksgiving salad, Thanksgiving side dishes
Servings: 8

Equipment

  • Oven

Ingredients

For the Salad

  • 1 medium butternut squash 2 1/2 - 3 pounds
  • 1 red onion cut into 1/2-inch wedges
  • 2 cloves garlic unpeeled
  • 2 tbsp extra virgin olive oil
  • kosher salt
  • freshly ground black pepper
  • 3 cups French green lentils 16 ounces
  • 2 bay leaves

For the Dressing

  • 1/4 cup sherry vinegar
  • 6 tbsp extra virgin olive oil
  • 1 tbsp Dijon mustard

For the Toppings

  • 1 cup toasted pecans coarsely chopped
  • 1 tbsp honey
  • 1 cup dried cranberries
  • 1/2 cup fresh parsley coarsley chopped

Instructions

To Make the Salad

  • Arrange a rack in the middle of the oven and heat to 425°F.
  • Place the squash, onion, garlic, 2 tablespoons of the oil, a big pinch of salt, and a few grinds of black pepper in a large bowl and toss to combine. Transfer to a rimmed baking sheet and spread into an even layer. 
  • Roast until the vegetables are tender and very caramelized, 25 to 30 minutes.
  • Meanwhile, place the lentils and bay leaves in a medium saucepan. Add enough water to cover the lentils by 1 inch. Bring to a boil, then reduce heat and simmer until just tender, 15 to 20 minutes. Drain the lentils and discard the bay leaves. Return the lentils to the pan and stir in 1/2 teaspoon of salt. Taste and season with more salt as needed.
  • Once the vegetables are roasted, remove the garlic cloves and set aside until they are cool enough to handle, about 5 minutes. 

To Make the Topping

  • Lower oven temperature 325°F. 
  • Add pecans and honey together and place on a small baking sheet and place in the oven for 15 min.

To Make the Dressing

  • Squeeze the roasted cloves out of their paper into the medium bowl and mash them with a fork. Add 6 tablespoons of oil, vinegar, mustard, a pinch of salt, and a few grinds of black pepper to the bowl and whisk to combine.
  • While the lentils are still warm, pour over dressing and toss to coat. Add the roasted vegetables, honey roasted pecans, and cranberries and toss to combine. Taste and season with salt and pepper as needed. Just before serving, toss in the parsley. Transfer the salad to a large platter and serve warm or at room temperature.