If ever a Thanksgiving salad could be cozy and comforting it would be this butternut squash and lentil spinach salad with roasted butternut squash, red onion, lentils, raisins and toasted pecans.
This is a fully loaded for a meal-style salad that also makes a delicious side dish for everything from Thanksgiving to weeknight dinners. This salad is also both gluten-free and vegetarian.

Why I love this vegetarian Thanksgiving salad recipe
This salad brings a little brightness to your life in the form of a VERY delicious Thanksgiving salad that’s zippy, sweet, savory and full of texture. Meet the very easy to make roasted butternut squash salad with French lentils salad with juicy raisins, spinach, toasted pecans and a tasty red wine vinaigrette dressing. This is a vegetarian salad dream!
RELATED: Roasted Butternut Squash Salad

To make this hearty salad you’ll need

- Frozen butternut squash
- Olive oil nonstick cooking spray
- Salt and black pepper, to taste
- Cooked French lentils (aka Puy lentils, du Puy lentils, lentilles du Puy, or French green lentils.)
- Chopped fresh spinach
- Red onion
- Golden raisins
- Chopped toasted pecans
For the dressing:
- Olive oil
- Red wine vinegar
- Dijon mustard
- Minced garlic
- Salt and black pepper, to taste
For the full list of ingredients, and the printable recipe, be sure to check out the recipe card below.

How to make this Butternut Squash and Lentil Salad
Step 1: Preheat the oven to 400 degrees. Prepare a rimmed baking sheet with parchment paper.
Step 2: Arrange the butternut squash on the baking sheet. Spritz with nonstick cooking spray and season with salt and black pepper.

Step 3: Bake butternut squash in the oven for 15 minutes or until cooked through. Remove and set aside.
Step 4: While butternut squash is baking, cook the lentils.
Step 5: In a serving dish, layer the cooked lentils, spinach, squash, onion, raisins, and pecans.






Step 6: Mix the ingredients together for the dressing.
Step 7: Prior to serving, pour the dressing over the salad. Toss and serve.
Make this Salad for Thanksgiving , then check out my Roasted Butternut Squash Salad, Apple and Wild Rice Salad, and Classic Waldorf Salad and more of my easy Fall salads.

TIPS AND FREQUENTLY ASKED QUESTIONS
Read on for tips and substitution ideas on how to make this recipe, and how to avoid making it a disaster.

Other fall salad recipes to try
- Apple and Wild Rice Fall Salad – This is an easy and scrumptious make ahead fall side dish that tastes like Thanksgiving. Apples, pecans, wild rice, celery, onion and peas are combined and covered with a delicious dressing for a tasty autumn salad your whole family will love.
- Roasted Butternut Squash Fall Salad – s the perfect fall salad for holidays and parties. Full of flavor and beautiful colors! Drizzled with the most incredible apple cider vinaigrette dressing, and topped with toasted walnuts and cranberries, your friends and family will love this vegetarian fall salad.

Thanksgiving Butternut Squash and Lentil Salad Recipe
If ever a Thanksgiving salad could be cozy and comforting it would be this butternut squash and lentil spinach salad with roasted butternut squash, red onion, lentils, raisins and toasted pecans.
Ingredients
For the Thanksgiving Salad:
- 1 (10 ounce) package frozen butternut squash
- Olive oil nonstick cooking spray
- Salt and black pepper, to taste
- 4 cups cooked French lentils, (about 1 ½ cup raw lentils)
- 1 ½ cups chopped fresh spinach (about 4 ounces)
- ½ red onion, sliced thinly
- ½ cup golden raisins
- ½ cup chopped toasted pecans
For the dressing:
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- ½ teaspoon minced garlic
- Salt and black pepper, to taste
Instructions
- Preheat the oven to 400 degrees. Prepare a rimmed baking sheet with parchment paper.
- Arrange the butternut squash on the baking sheet. Spritz with nonstick cooking spray and season with salt and black pepper.
- Bake in the oven for 15 minutes or until cooked through. Remove and set aside.
- In a serving dish, layer the cooked lentils, spinach, squash, onion, raisins, and pecans.
- Mix the ingredients together for the dressing.
- Prior to serving, pour the dressing over the salad. Toss and serve.
If you loved this salad be sure to check out my Apple and Wild Rice Fall Salad - This Apple and Wild Rice Salad is an easy and scrumptious make ahead fall side dish that tastes like Thanksgiving. Apples, pecans, wild rice, celery, onion and peas are combined and covered with a delicious dressing for a tasty autumn salad your whole family will love.
Notes
For tips, substitutions, storage and serving info be sure to read the full Thanksgiving Butternut Squash and Lentil Salad post.
Recommended Products
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Sun Maid California Golden Raisins, 15-Ounce Boxes (Pack - 1)
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Bob's Red Mill Petite French Green Lentils, 24 Oz
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PLANTERS Roasted Pecans, 7.25 oz. Resealable Canister
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Barski European Beautiful Hand Made Glass Large Trifle Bowl, 9.5"D, 170 oz (over 5 quarts) Clear
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Rachael Ray Nonstick Bakeware Cookie Pan Set, 3-Piece
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Navaris Set of 3 Reusable Baking Sheets
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 426Total Fat: 19gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 302mgCarbohydrates: 52gFiber: 16gSugar: 14gProtein: 17g
The provided nutrition information is an estimate and it does not take brands into account. I use an automatic API to calculate this information.
