A hearty and nourishing salad of lentils, quinoa, butternut squash, and pomegranate
One of my favorite lunches these days is a sweet and savory salad of quinoa, roasted butternut squash, and arugula. It sounds labor intensive, but it really takes about 2 minutes to throw together because I keep everything prepped in the fridge. I make a batch of quinoa and lentils on the weekend to easily add complete protein to my daily diet. Lentils and quinoa are a couple of my favorite vegan protein sources. I made this particular salad at the last minute to bring to my mom’s house on Thanksgiving. Pomegranate seeds added a refreshing juicy sweetness to this hearty salad. 

Try this superfood salad this fall-winter to stay healthy and strong, or serve it for a beautiful holiday party salad. It’s tasty, filling, healthy, and gorgeous – the perfect salad if you ask me. 
Quinoa and Lentil Salad with Butternut Squash 

Yield: serves 6


  • 1/2 cup French lentils, rinsed
  • 1/2 cup quinoa, rinsed
  • 2 cups cubed butternut squash
  • 5 ounces arugula leaves
  • 1/2 pomegranate seeded
  • 1/3 cup favorite dressing (I recommend this Maple Vinaigrette

Cooking Directions

  1. Cook lentils and quinoa according to package directions. Set aside.
  2. Meanwhile, roast the butternut squash. Preheat the oven to 400 degrees F. Toss cubed butternut squash with 1 tablespoon olive oil in a roasting pan and season lightly with salt and pepper. Roast 25-30 minutes until tender.
  3. Place arugula in a large salad bowl. Spoon cooked quinoa, lentils, and squash over the top. Add the seeds from 1/2 pomegranate. Serve with dressing.