This plant-powered salad delivers over 50% of your daily fiber and one-third of your daily potassium goal. Butternut squash is an excellent source of eye-healthy vitamin A and a good source of immune-boosting vitamin C and blood pressure-supporting potassium.This recipe goes with: Butternut-Kale Frittata, Poached Egg Power Bowls

Jamie Vespa, MS, RD
This Story Originally Appeared On


Credit: Greg DuPree

Recipe Summary test

10 mins
40 mins
Serves 1 (serving size: about 3 cups)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F.

  • Place squash, oil, 1/4 teaspoon salt, and pepper in a bowl; toss to combine. Spread mixture in a single layer on a foil-lined baking sheet. Bake at 400°F for 28 to 30 minutes, tossing once halfway through.

  • While squash bakes, place lentils in a medium saucepan. Cover with water to 3 inches above lentils; bring to a boil. Reduce heat, and simmer 20 minutes or until lentils are tender. Drain. Stir in remaining 1/4 teaspoon salt, cumin, and red wine vinegar. Let stand 10 minutes.

  • Arrange arugula on a plate. Top with 1 cup butternut squash (reserve remaining for Butternut-Kale Frittata), 1/2 cup cooked lentils (reserve remaining for Poached Egg Power Bowls), and cheese. Drizzle All-Purpose Tahini Dressing over top.

Nutrition Facts

366 calories; fat 15g; saturated fat 3g; protein 16g; carbohydrates 48g; fiber 16g; sodium 503mg; sugars 8g.