Dairy Farmers of Canada

Roasted Winter Squash, Lentil and Greens Salad

This recipe is taken from the 2018 Milk Calendar. Want to feel virtuous? This salad is just that, and filled with so much flavour too.

  • Prep: 15 min
  • Cooking: 15 min
Yields 4
roasted winter squash lentil and greens salad


  • Salad
  • 3 cups (750 mL) pieces (about 1/2-inch/1cm) butternut squash about 1/2 squash
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) 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
  • Vinaigrette
  • 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) ground cumin
  • 1/4 tsp (1 mL) salt
  • 1 - 3 tbsp (15-45 mL) milk (optional)
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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 min or until tender, stirring halfway through.


Meanwhile, stir yogurt with tahini, lemon juice, garlic, cumin and salt. Thin with milk if needed, for a drizzling consistency.

Place warm squash in a large bowl. Toss with lentils, pomegranate seeds, nuts, pumpkin seeds and then greens. Transfer half the salad to a medium-size platter. Drizzle with half the dressing. Top with remaining salad; drizzle with remaining dressing.


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

With so many baby greens available, experiment with spinach, arugula or mixed greens with sprouts.

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Nutritional information

Per serving
Energy: 283 Calories
Protein: 12 g
Carbohydrate: 34 g
Fat: 13 g
Fibre: 9.2 g
Sodium: 411 mg

Top 5 Nutrients

(% DV*)
Calcium: 18 % / 193 mg
Folate: 91 %
Magnesium: 48 %
Vitamin A: 70 %
Vitamin C: 59 %