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This salad is colourful, and filled with so much flavour too!

Prep time:
15 minutes
Cook time:
Roast: 15 minutes
Photo of Roasted Winter Squash Lentil and Greens Salad

Recipe by Dairy Farmers of Canada - Milk Calendar 2018


  • oven
  • large baking sheet
  • large bowl
  • medium-size platter
  • cutting knife


  • SALAD:
  • 3 cups (750 mL) pieces (about 1/2 inch/1 cm) butternut squash about 1/2 squash
  • 1/4 Tsp (1 mL) each, salt and cayenne pepper
  • 1 Tbsp (15 mL) butter, melted
  • 1 cup (250 mL) canned lentils, rinsed and well drained
  • 1/2 cup (125 mL) pomegranate seeds
  • 1/4 cup (60 mL) pistachios, hazelnuts or pecans, toasted and coarsely chopped
  • 2 Tbsp (30 mL) pumpkin seeds, preferably unsalted
  • 4 cups (1 L) of your favourite baby greens
  • 1/2 cup (125 mL) plain yogurt
  • 2 Tbsp (30 mL) tahini
  • 1 Tbsp (15 mL) lemon juice
  • 2 cloves garlic, minced
  • 1/4 Tsp (1 mL) each, ground cumin and salt
  • 1 to 3 Tbsp (15 to 45 mL) milk (optional)

Cooking tip: Tahini is a sesame seed paste commonly used in Middle Eastern cooking. Try using tahini to make hummus. 


  1. Salad: Preheat oven to 425°F (220°C). Place squash on a large baking sheet. Stir salt and cayenne into melted butter. Drizzle over squash. Stir until squash is coated. Roast for 15 minutes or until tender, stirring halfway through. 
  2. Dressing: Meanwhile, stir yogurt with tahini, lemon juice, garlic, cumin, and salt. Thin with milk if needed, for drizzling consistency.
  3. Place warm squash in a large bowl. Toss with lentils, pomegranate seeds, nuts, pumpkin seeds and then add greens.
  4. Transfer half the salad to a medium-sized platter. Drizzle with half the dressing. Top with remaining salad; drizzle with remaining dressing. 

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