This warm lentil salad with butternut squash and shiitake mushrooms is the most comforting vegetarian main! Completely satisfying on its own or served with roasted chicken or salmon.
- 2 cups small green lentils, washed
- 1/4 cup + 4 tablespoons olive oil, divided
- 1 tablespoon sherry vinegar
- 1 tablespoon dijon mustard
- 2 and 1/2 teaspoons salt, divided
- 1 teaspoon ground black pepper, divided
- 1 medium butternut squash, peeled and cut into 1/2-inch cubes
- 1/2 lb. shiitakes (an 8 oz. package), stems removed and thinly sliced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh sage, chopped
- 2 cups arugula microgreens
- 1 lemon, cut into wedges
- Bring 4 cups of water to a boil, then add lentils. Cook at a boil for 15 minutes, then reduce heat to a simmer and cover loosely with a lid. Cook until lentils are creamy, about 15-20 minutes more. Check the lentils every 5 minutes or so to make sure the bottom of the pot doesn’t burn.
- Meanwhile, make the dressing. Combine 1/4 cup olive oil, sherry vinegar, mustard, 1 teaspoon salt, and 1/2 teaspoon black pepper in a small container or mixing bowl and whisk to combine. Set aside.
- Preheat oven to 425 F. While lentils are cooking, place butternut squash on a parchment lined baking sheet. Drizzle with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Roast for 15-20 minutes, or until squash is tender and browned. Set aside.
- In a large cast iron or heavy bottomed skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. When very hot, add mushrooms and leave untouched for about 3-4 minutes. Toss, then season with 1/2 teaspoon salt, fresh rosemary, and sage. Continue cooking until mushrooms are caramelized, about 3 minutes more.
- Toss the warm lentils with dressing, then add squash and mushrooms. Serve topped with arugula micro greens (I added a handful to each finished plate) and lemon wedges on the side.