The Ultimate Thanksgiving Lentil Salad (with Roasted Squash!)
Imagine a holiday side dish that’s so hearty, flavorful, and stunningly beautiful it could easily be the star of the entire meal. That, my friends, is the absolute magic of this Thanksgiving Lentil Salad. It’s a glorious celebration of fall, combining tender green lentils, deeply caramelized butternut squash, sweet honey-roasted pecans, and tart cranberries, all…
Imagine a holiday side dish that’s so hearty, flavorful, and stunningly beautiful it could easily be the star of the entire meal. That, my friends, is the absolute magic of this Thanksgiving Lentil Salad. It’s a glorious celebration of fall, combining tender green lentils, deeply caramelized butternut squash, sweet honey-roasted pecans, and tart cranberries, all tossed in a rich and tangy roasted garlic-sherry vinaigrette. This is, without a doubt, the most elegant and satisfying salad you will bring to your holiday table.
Get ready to create a show-stopping, nutrient-packed salad that will have everyone, vegetarian or not, coming back for a second scoop.
Why This Lentil Salad is a Holiday Masterpiece!
You are going to be so impressed with the incredible depth of flavor in this beautiful salad. It’s a guaranteed holiday hit. Here’s why you have to make it:
- Hearty Enough for a Main Course: Packed with protein-rich lentils and roasted vegetables, this is a substantial and satisfying dish that’s perfect as a vegetarian or vegan main.
- A Symphony of Fall Flavors: Every bite is a perfect combination of sweet roasted squash, earthy lentils, tangy cranberries, and crunchy, honey-glazed pecans.
- The Roasted Garlic Vinaigrette is Everything: Roasting the garlic first transforms it into a sweet, mellow paste that creates an unbelievably rich and flavorful dressing. It’s a total game-changer.
- Stunningly Beautiful Presentation: The vibrant colors of the orange squash, dark green lentils, and bright red cranberries make for a gorgeous, jewel-toned salad that looks spectacular on a platter.
- Perfect for Making Ahead: Many of the components can be prepared in advance, making this a wonderfully low-stress addition to a busy holiday cooking schedule.
Recipe Snapshot
| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Total Time | 1 hour |
| Servings | 8 servings |
| Calories | ~495 kcal per serving |
| Course | Side Dish, Salad, Dinner |
| Cuisine | American |
| Difficulty/Method | Easy / Roasting & Simmering |
Your Shopping List for This Harvest Salad
This recipe uses a beautiful mix of fresh produce and pantry staples to build its incredible flavor. Here’s what you’ll need:
→ For the Salad Base
- 1 medium butternut squash → About 2 ½ – 3 pounds, peeled and cubed.
- 1 red onion → Cut into ½-inch wedges.
- 2 cloves garlic → Left unpeeled for roasting.
- 3 cups French green lentils (du Puy) → These hold their shape beautifully when cooked, which is perfect for a salad.
- 2 bay leaves → To infuse the lentils with aroma as they cook.
- Extra virgin olive oil, kosher salt, and freshly ground black pepper
→ For the Dressing & Toppings
- ¼ cup sherry vinegar → Adds a unique, nutty tang to the vinaigrette.
- 1 tbsp Dijon mustard → The emulsifier that brings the dressing together.
- 1 cup pecans → Coarsely chopped.
- 1 tbsp honey → For creating the delicious candied pecans.
- 1 cup dried cranberries → For a sweet, tart, and chewy element.
- ½ cup fresh parsley → Coarsely chopped, for a fresh, vibrant finish.
Let’s Get Cooking! Your Step-by-Step Guide
Ready to create the most delicious lentil salad of your life? This comes together in a few simple stages.
Part 1: Roast the Veggies & Cook the Lentils
- Roast the Vegetables: Preheat your oven to 425°F. In a large bowl, toss the cubed butternut squash, red onion wedges, and the unpeeled garlic cloves with 2 tablespoons of olive oil, a generous pinch of salt, and a few grinds of pepper. Spread them in a single layer on a rimmed baking sheet. Roast for 25-30 minutes, until the vegetables are tender and deeply caramelized at the edges.
- Cook the Lentils: While the vegetables are roasting, place the lentils and bay leaves in a medium saucepan. Cover with water by about 1 inch. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, until the lentils are just tender but not mushy. Drain the lentils, discard the bay leaves, and season with ½ teaspoon of salt.
Part 2: The Topping, Dressing, and Assembly
- Make the Honey-Roasted Pecans: When the vegetables are done, remove them from the oven and lower the temperature to 325°F. On a small baking sheet, toss the chopped pecans with the honey. Bake for about 15 minutes, watching carefully, until they are toasted and fragrant. Let them cool.
- Create the Roasted Garlic Dressing: Find the roasted garlic cloves from your vegetable pan. Once they are cool enough to handle, squeeze the soft, roasted garlic paste out of their papers and into a medium bowl. Mash the paste with a fork. Add the 6 tablespoons of olive oil, sherry vinegar, Dijon mustard, a pinch of salt, and pepper. Whisk vigorously until the dressing is well combined.
- Combine and Serve: In a large serving bowl, combine the still-warm lentils with the roasted vegetables. Pour the dressing over top and toss to coat. Add the honey-roasted pecans and dried cranberries and toss again. Just before serving, fold in the fresh parsley. Serve warm or at room temperature.
Thanksgiving Lentil Salad with Roasted Squash
Ingredients
Equipment
Method
- Preheat oven to 425°F. Toss the squash, onion, unpeeled garlic, 2 tbsp oil, salt, and pepper in a bowl. Transfer to a rimmed baking sheet in an even layer. Roast for 25 to 30 minutes until tender and caramelized.
- Meanwhile, place the lentils and bay leaves in a medium saucepan with water to cover by 1 inch. Bring to a boil, then simmer until just tender, 15 to 20 minutes. Drain, discard bay leaves, and season with 1/2 tsp salt.
- Lower oven to 325°F. Toss pecans with honey, spread on a small baking sheet, and bake for 15 minutes until toasted.
- Remove the roasted garlic cloves and let cool. Squeeze the roasted garlic paste from their papers into a medium bowl and mash with a fork. Add 6 tbsp oil, vinegar, mustard, a pinch of salt, and pepper; whisk to combine.
- While lentils are still warm, pour the dressing over them and toss. Add the roasted vegetables, honey-roasted pecans, and cranberries and toss to combine.
- Just before serving, toss in the parsley. Serve warm or at room temperature.
Notes
WiseRecipes’ Top Tips for the Perfect Lentil Salad
These simple secrets will help you achieve the most delicious, well-balanced salad every time.
- Don’t Overcook the Lentils. The goal for a lentil salad is for the lentils to be tender but still hold their individual shape. Start checking them at the 15-minute mark. You want them to have a slight al dente bite, not be mushy.
- Roast for Deep Caramelization. Don’t be afraid to let your butternut squash and onions get some deep, dark brown edges in the oven. That caramelization is where all the incredible, sweet flavor comes from. Give them plenty of space on the pan!
- Roasting Garlic is a Game-Changer. Roasting the garlic cloves in their skins transforms them from sharp and pungent to sweet, mellow, and nutty. Mashing this paste into your vinaigrette creates a depth of flavor that raw garlic simply can’t match.
- Dress the Lentils While They’re Warm. This is a classic salad-making trick! Warm lentils will absorb the flavors of the vinaigrette much more effectively than cold lentils, resulting in a more flavorful final dish.
- Add Fresh Herbs Last. Wait until just before you’re ready to serve to toss in the fresh parsley. This keeps it from wilting and ensures its bright, fresh flavor and vibrant green color are at their peak.
Keep It Fresh! Storing and Make-Ahead Tips
This salad is a holiday host’s dream because so much can be done in advance.
- Make-Ahead Plan: You can make all the components up to 2 days in advance! Roast the vegetables, cook the lentils, make the dressing, and toast the pecans. Store them all in separate airtight containers in the refrigerator.
- Assembly: When you’re ready to serve, you can either serve it as a cold salad by tossing everything together, or you can gently re-warm the lentils and roasted vegetables in a skillet before dressing and serving. Add the parsley and pecans just before it hits the table.
- Storing Leftovers: Store leftover salad in an airtight container in the refrigerator for up to 4 days. The pecans may soften slightly, but it will still be delicious.
FAQs: Your Thanksgiving Salad Questions, Answered!
What are French green lentils? Can I use another kind?
French green lentils (or “lentils du Puy”) are a specific variety known for holding their shape exceptionally well after cooking, which makes them perfect for salads. Brown or black lentils would be the next best substitute, as they also hold their shape. I would avoid red lentils, which cook down to a much softer, mushier consistency.
How can I make this recipe vegan?
It’s an easy swap! The only non-vegan ingredient is the honey used to roast the pecans. Simply substitute it with an equal amount of pure maple syrup. The rest of the recipe is already naturally vegan.
What other nuts or fruits could I use?
This salad is very flexible! Toasted walnuts would be a fantastic substitute for the pecans. For the fruit, dried cherries or chopped dried figs would be a delicious swap for the cranberries.
Can I add cheese to this?
If you’re not keeping the dish vegan, a sprinkle of crumbled feta or goat cheese at the end would be absolutely divine! The salty, creamy cheese would be a wonderful contrast to the sweet and earthy flavors of the salad.
Final Thoughts: The Star of the Side Dishes
There is a special kind of satisfaction that comes from creating a side dish that is so beautiful and so packed with flavor that it could easily steal the spotlight. This Thanksgiving Lentil Salad is a true celebration of autumn’s bounty. It’s a dish that is both rustic and elegant, comforting and vibrant. I hope it becomes a new and beloved tradition on your holiday table. Enjoy!
