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 mins
Cook Time30 minutes mins
Total Time1 hour hr
Course: Dinner, Salad, Side Dish
Cuisine: American
Keyword: healthy thanksgiving sides, lentil salad, salads for thanksgiving, thanksgiving salad, Thanksgiving side dishes
Servings: 8
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
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 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.