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If you watched our travel vlogs, you might remember that we found a few really good dishes on our recent trip that we wanted to replicate at home. One of the dishes that stuck out in our minds was a delicious Delicata squash and lentil salad we had at Little Eater at North Market in Columbus, Ohio. The list of ingredients seemed simple enough, so we decided to try it out!
We weren’t really sure what amount we would need of each ingredient, but we tested out a few variations and landed on what we both agreed was a delicious combination. I’m sure it doesn’t taste exactly like the original, but I think it turned out great!
Not only did it taste great, but with the pops of color from the squash, pomegranate seeds and mint, it looks really nice and festive!
Since we stick to oil-free cooking, we decided to use apple cider vinegar to coat the squash and help the fall spice blend stick to it before baking.
We had never worked with Delicata squash before we started experimenting with this recipe. Even if you don’t want to try out the full recipe, you HAVE to try roasting the squash with these fall spices! It would honestly make a really nice side dish on its own.
I really like the combination of the squash with the lentils. I wasn’t sure about it at first, but it works together very nicely!
Just try not to eat all of the Delicata squash right off the baking tray 😀
Check out the video here and get the full recipe below.
Delicata Squash & Lentil Salad with Fall Spice Blend (Vegan, Oil-Free, Plant-Based)
Ingredients
- – 1 Delicata squash (approx. 1 to 1.5 pounds)
- – 2 Tbsp apple cider vinegar
- – 1/2 tsp nutmeg
- – 1/2 tsp cinnamon
- – 1/2 tsp ground ginger
- – 1/4 tsp cardamom
- – 1/4 tsp allspice
- – 1/2 cup dry green lentils
- – 1 small lemon (juice & zest)
- – 1/4 cup red onion, finely diced
- – 2 Tbsp pomegranate seeds
- – 8 to 10 fresh mint leaves, cut into ribbons
Directions
- Preheat your oven to 400°F.
- Measure the dry spices (nutmeg, cinnamon, ginger, cardamom & allspice) into a small bowl and whisk to combine.
- Cut the Delicata squash in half lengthwise and scoop out the seeds. Slice into half moons, about 1/2 inch thick.
- Place the chopped Delicata squash into a large bowl and coat with the apple cider vinegar. Add half of the spice blend and stir or shake to coat evenly.
- Line a baking sheet with a silicone baking mat or parchment paper and spread the squash out into a single layer. Bake for 25 minutes or until tender, flipping halfway through.
- While the squash is baking, rinse your green lentils and cook until just tender. We put ours in an Instant Pot (covered with about 1 inch of water) and set it to high pressure for 5 minutes. Then we allow the pressure to naturally release for about 10 minutes and carefully use the manual release. You can also cook these on the stove according to the directions on the package. You want to cook them until they are just tender so they maintain their shape in the salad.
- In a large bowl, combine cooked lentils, zest and juice of the lemon and finely diced red onion. Add in the cooked Delicata squash and coat with remaining half of spice blend. Gently stir to combine.
- Chill and top with pomegranate seeds and mint before serving. Serve cold & enjoy!
Makes 2 servings as a main dish or 4-6 as a side dish.
This is easily the nicest looking dish we have ever made and one of the most unique as well! It is not something I would have thought of putting together, but it packs a delicious punch of flavor. The fall spice blend marries perfectly with the sweetness of the Delicata squash.
I think this would make a great dish to take to a party or family gathering. We enjoy eating it cold, so it would travel easily and it is sure to impress!
Leave us a comment below if you try this one out!
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This looks like a perfect holiday dish! How many servings does this recipe make?
At the bottom of the recipe it indicates main dish, 2 servings, side dish , 4-6 servings.
This made me laugh. I just made this and even though it’s not cold, I’ve already helped myself to 2 large servings! It is SO good. Perfect spices.
I would say 4 servings generally? I upped the lentils, red onion, and squash a bit though.
Glad you liked it Karen 😀
We usually split it into 2 servings if we are eating it as our main meal. For a side dish, I would say 4-6 servings!
Wonderful recipe! I wish I could send a photo,
Glad you enjoyed it 🙂
I wonder how this would be adding in some wild rice? Maybe even a little wilted kale? I’m trying to figure out if it’s a savory dish, or more on the sweet side, with the squash and fall spice flavors. It’s such a pretty salad and I’d love to make it for Thanksgiving!
I think those could work! Brian the flavor master says it is a savory dish with some sweetness 🙂
Have you tried this with any other squash? Is delicate squash a pretty common squash in grocery stores? New at eating vegan.
We haven’t tried it with any other squash, but delicata squash seem to pop up a few times a year around all of the stores we go to! Whenever they do, I always grab a couple 🙂
This is SO good. I made it once when I couldn’t find pomegranate seeds and I substituted some chopped apples and that was pretty great too.
I am absolutely going to try this. It looks delicious!!!!
I just made this and it was fantastic! Doubled the lentils, and would even quadruple them next time. Lovely spices, and I even used sumac! Thank you for sharing!