Buzz
Photography: Jen Causey, Food Styling: Chelsea Zimmer, Prop Styling: Claire SpollenThis salad celebrates the star of fall and winter: root vegetables! Roasted butternut squash and red onion bring natural sweetness, complemented by the aromatic warmth of garam masala. This versatile Indian spice blend, often featuring cinnamon, cloves, coriander, and cumin, adds depth and richness to every bite. Combined with protein-packed lentils and peppery arugula, this dish is both hearty and flavorful. Using pre-cooked lentils streamlines the process, allowing you to focus on the vibrant date dressing that elevates this salad, making it perfect for lunch or dinner.
Enhance this salad by adding pan-seared halloumi or crumbled goat cheese or feta. For a vegan twist, roast tofu cubes alongside the vegetables. Garnish with pomegranate seeds and fresh mint for an extra burst of flavor and color.
Ingredients
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1 small butternut squash, halved lengthwise, seeds removed, and sliced into 1/2-inch thick half-moons
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1 large red onion, cut into 1-inch wedges (keeping the root end intact)
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5 Tbsp. extra-virgin olive oil, divided
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1 1/4 tsp. kosher salt, divided
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3/4 tsp. garam masala, divided
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8 dates (preferably Medjool), pitted and sliced
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2 Tbsp. apple cider vinegar
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1 8-oz. pkg. microwavable black lentils (such as Good & Gather), prepared as per package instructions and cooled, or 1 (15-oz.) can green lentils, drained and rinsed
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2 cups packed arugula
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Lemon wedges, for serving
Directions
Preheat oven and prepare baking sheets:
Preheat the oven to 425°F, positioning racks in the top and lower thirds. Line two large rimmed baking sheets with parchment paper.
Prepare squash and onion:
In a large bowl, combine squash, onion, 2 tablespoons of oil, and 1/2 teaspoon each of salt and garam masala. Distribute the mixture evenly between the prepared baking sheets, spreading it out. Set the bowl aside for later use.
Roast the squash:
Roast the squash mixture until tender and the undersides are golden brown, approximately 25 minutes. Swap the baking sheets between the top and lower racks halfway through. Allow to cool for 10 minutes.
Prepare the dressing and assemble the salad:
While the squash cools, combine dates, vinegar, the remaining 3 tablespoons of oil, and the remaining 1/4 teaspoon of garam masala in the reserved bowl. Lightly mash about half of the dates. Add the roasted squash mixture, lentils, arugula, and the remaining 3/4 teaspoon of salt; toss everything together. Serve with lemon wedges on the side.
Make-Ahead Tip: You can roast the squash and prepare the dressing up to a day in advance. Combine them with the lentils and store in the refrigerator for later use. Add the arugula right before serving to maintain its freshness.
