When Thanksgiving rolls around, it’s easy to get lost in a sea of heavy, creamy, and buttery dishes. And while those are delicious, sometimes you want something a little lighter to balance the table. This Roasted Butternut Squash and Lentil Salad is one of those fantastic Quick & Healthy Thanksgiving Sides that brings vibrant flavor and beautiful color to your holiday plate without weighing you down. It’s a wonderful mix of sweet, savory, and tangy notes that will have everyone coming back for more.
This recipe is all about simple ingredients coming together to create something special. It’s one of those Thanksgiving Recipes Side Dishes that feels fancy but is surprisingly easy to make. You get the earthy sweetness from roasted butternut squash, a savory bite from the red onion, and a delightful chewiness from dates and lentils. It’s a complete package that complements turkey and other traditional dishes beautifully.
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Why You’ll Love This Recipe
Honestly, what’s not to love about a dish that is both nutritious and packed with flavor? This recipe is a standout among Healthy Thanksgiving Side Dishes. The combination of roasted squash and garam masala creates a warm, aromatic base that is just so comforting. The sweet dates and tangy apple cider vinegar dressing cut through the richness, creating a wonderfully balanced bite. It’s a fresh take on Thanksgiving Vegetable Sides.
Plus, it’s a great make ahead option, which is a lifesaver on a busy cooking day like Thanksgiving. You can roast the vegetables in advance, and the flavors will only get better as they sit. It’s a straightforward recipe that delivers a big impact with minimal stress. Perfect for anyone looking for Quick Thanksgiving Recipes that don’t skimp on taste.
Ingredients
- 1 small butternut squash, halved lengthwise, seeded, and cut into 1/2 inch thick half moons
- 1 large red onion, cut into 1 inch wedges (root end left intact)
- 5 Tbsp. extra virgin olive oil, divided
- 1 1/4 tsp. kosher salt, divided
- 3/4 tsp. garam masala, divided
- 8 dates (preferably Medjool), pitted and sliced
- 2 Tbsp. apple cider vinegar
- 1 8 oz. pkg. microwavable black lentils (such as Good & Gather), cooked according to package directions and cooled, or 1 (15 oz.) can green lentils, drained and rinsed
- 2 cups packed arugula
- Lemon wedges, for serving
Step By Step Instructions
Step 1: Preheat Oven And Prep Baking Sheets
First things first, get your oven ready. Preheat it to 425°F with the racks in the top third and lower third positions. This setup helps everything cook evenly. Go ahead and line two large rimmed baking sheets with parchment paper for easy cleanup later. Nobody wants to be scrubbing pans on Thanksgiving.
Step 2: Season Squash And Onion
In a large bowl, toss together the butternut squash, red onion wedges, 2 tablespoons of olive oil, and 1/2 teaspoon each of kosher salt and garam masala. Make sure everything is nicely coated. Divide this mixture between your two prepared baking sheets and spread it all out in a single, even layer. Don’t overcrowd the pans! Keep that large bowl handy; you’ll need it again soon.
Step 3: Roast The Veggies
Now, pop those baking sheets into the preheated oven. Roast for about 25 minutes, or until the squash is tender and the bottoms are getting nicely browned. Halfway through the cooking time, remember to rotate the baking sheets, swapping their positions on the top and bottom racks. This ensures even roasting. Once they’re done, let them cool for about 10 minutes.
Step 4: Make The Dressing And Toss The Salad
While the roasted squash mixture is cooling, it’s time to make the dressing. Grab that reserved bowl and add the sliced dates, apple cider vinegar, the remaining 3 tablespoons of olive oil, and the remaining 1/4 teaspoon of garam masala. Gently mash about half of the dates into the dressing. This little trick helps release their sweetness and creates a creamier texture. Finally, add the cooled roasted squash mixture, the cooked lentils, the arugula, and the remaining 3/4 teaspoon of salt. Toss everything gently to combine. Serve with fresh lemon wedges on the side for a bright squeeze of citrus.
How To Store Leftovers
If you have any leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. The arugula might wilt a little bit, but the flavors will still be great. In fact, they might even be better the next day as everything has a chance to meld together. You can enjoy it cold straight from the fridge or let it come to room temperature before serving.
Tips
For the best results, try to cut your butternut squash into evenly sized pieces. This helps them cook at the same rate. Also, leaving the root end on the red onion wedges helps them hold their shape while roasting. When you’re making the dressing, using good quality Medjool dates will make a big difference in flavor and texture. They are much softer and sweeter than other varieties. And don’t skip the final squeeze of lemon; it really brightens up all the flavors.
Conclusion
This Roasted Butternut Squash and Lentil Salad is a fantastic way to add some fresh and exciting flavors to your holiday table. It’s one of the best Quick & Healthy Thanksgiving Sides you can make, offering a beautiful balance of sweet, savory, and tangy notes. It proves that Healthy Thanksgiving Side Dishes can be just as satisfying and delicious as the classics. Give it a try this year and watch it become a new family favorite!
FAQ
Can I Use A Different Type Of Squash?
Yes, you certainly can. Acorn squash or delicata squash would be great substitutes. Just be sure to adjust the roasting time as needed, since different squashes may cook at slightly different rates. Cut them into similar sized pieces for even cooking.
Is This Recipe Gluten Free?
It is! All the ingredients in this recipe are naturally gluten free. Just be sure to double check the packaging on your lentils if you have a severe allergy, but generally, this is a safe and delicious option for gluten free guests.
Can I Make This Dish Ahead Of Time?
Absolutely. To save time, you can roast the butternut squash and onion a day in advance and store them in the refrigerator. You can also mix the dressing ahead of time. When you’re ready to serve, just toss the roasted veggies, lentils, arugula, and dressing together. It’s a great way to reduce your cooking stress on the big day.
Roasted Butternut Squash and Lentil Salad
This Roasted Butternut Squash and Lentil Salad brings vibrant flavor and beautiful color to your holiday plate. It’s a wonderful mix of sweet, savory, and tangy notes that’s a perfect healthy Thanksgiving side dish.
Ingredients
Instructions
- Preheat oven to 425°F with racks in the top and lower third positions. Line two large rimmed baking sheets with parchment paper.
- In a large bowl, toss together the butternut squash, red onion, 2 Tbsp olive oil, 1/2 tsp salt, and 1/2 tsp garam masala. Divide between the prepared baking sheets in a single layer.
- Roast for 25 minutes, rotating the baking sheets halfway through, until the squash is tender and browned on the bottom. Let cool for 10 minutes.
- In the reserved large bowl, add the sliced dates, apple cider vinegar, remaining 3 Tbsp olive oil, and remaining 1/4 tsp garam masala. Gently mash about half of the dates into the dressing.
- Add the cooled roasted squash mixture, cooked lentils, arugula, and remaining 3/4 tsp salt to the bowl with the dressing.
- Toss everything gently to combine and serve with fresh lemon wedges on the side.
Notes
Make Ahead: Roast the squash and onion up to a day in advance and store in the fridge. Prepare the dressing separately. Toss everything together just before serving.
Even Roasting: Cut the butternut squash into evenly sized pieces to ensure they all cook at the same rate. Don’t overcrowd the baking sheets.
Ingredient Tip: Using soft Medjool dates will provide the best flavor and texture for the dressing.
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