Recipe: Delicata Squash & Lentil Salad with Fall Spice Blend (Vegan, Oil-Free, Plant-Based)

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Goat cheese offers a tangy flavor while being lower in fat.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide similar crunch and nutrition.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while maintaining a neutral flavor.

green lentils

🥗Healthier: black lentils

💰Cheaper: canned lentils

Canned lentils save time and are cost-effective.

Preheat the oven to 400°F (200°C).

Prepare the spice blend by whisking together nutmeg, cinnamon, allspice, cardamom, and ground ginger in a bowl.

Cut the delicata squash in half lengthwise and scoop out the seeds.

Slice the delicata squash into half moons about 1/2 inch thick.

In a bowl, combine the delicata squash with apple cider vinegar and half of the spice blend, stirring to coat.

Place the coated squash on a baking sheet lined with a silicon baking mat or parchment paper in an even layer.

Bake the squash in the oven for 25 minutes, flipping halfway through.

Rinse the green lentils and cook them in an Instant Pot on high pressure for 5 minutes, then allow the pressure to naturally release for 10 minutes before using manual release.

Zest the lemon and juice it, adding both to a bowl along with finely diced red onion to marinate.

After 25 minutes, remove the delicata squash from the oven and check for doneness.

Combine the cooked lentils with the marinated red onion and lemon mixture in the bowl.

Add the roasted delicata squash to the bowl and coat with the remaining spice blend.

Gently toss the mixture together, being careful not to squish the lentils or break the squash.

Top the salad with pomegranate seeds and chopped fresh mint.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens