This crispy lentil salad is my kind of fall lunch: maple-roasted butternut squash, peppery arugula, dried cranberries, pepitas, and goat cheese, finished with a tangy balsamic-Dijon dressing. The best part is the lentils—I crisp canned lentils in a skillet until they turn into a crunchy topping, rather than using them as a soft salad mix-in.
It has the colors and flavors I crave in autumn, but that warm, crunchy lentil finish makes it feel like its own salad. No cooked grain or oven-crisped quinoa is needed here.
Why You’ll Love This Crispy Lentil Salad
- Crispy lentils: A can of lentils becomes the signature crunchy topping after a thorough drain, time in the skillet, and a single-layer cool-down.
- Sweet and savory: Maple-roasted squash, tart cranberries, tangy goat cheese, and peppery greens balance one another.
- Simple dressing: Balsamic vinegar, Dijon, and red wine vinegar bring brightness to the roasted vegetables.
- Four servings: This colorful salad works as a lunch or a fall dinner side.
Featured Ingredients
- Canned lentils: Drain and dry them thoroughly before they go into the skillet. Moisture makes them steam instead of crisp.
- Butternut squash: Roast the peeled cubes with maple syrup, olive oil, pepper, and salt until golden and fork-tender.
- Arugula: Its peppery bite keeps the sweet squash and cranberries in balance.
- Pepitas and goat cheese: Pepitas add a second kind of crunch; the cheese brings a creamy finish.
- Balsamic-Dijon dressing: The vinegar and mustard give the fall vegetables a tangy contrast.
How To Keep The Lentils Crispy
Dry the drained lentils thoroughly before they hit the hot skillet, and give them time to brown as you toss them periodically. After cooking, spread them in a single layer on a paper towel to cool: crowding warm lentils traps steam, while a little air helps their texture. I add them on top only after tossing the salad with dressing so they do not soften right away.
What Makes This Different From My Other Fall Salads
If you want pearl couscous, kale, and Brussels sprouts, try my autumn couscous salad, which uses packaged crunchy lentils as a mix-in. My crispy quinoa and butternut squash salad gets its crunch from chili-crunch-coated quinoa baked in the oven. This version starts with canned lentils and makes them crispy in a skillet, with no grain and a balsamic-Dijon dressing.
Serving And Make-Ahead Tips
Serve the salad once the lentils have cooled and crisped, with the lentils and goat cheese scattered over the dressed vegetables. For a cozy fall spread, I would pair it with creamy pumpkin wild rice soup.
To prepare components ahead, keep the lentils, roasted squash, greens, dressing, and toppings separate in airtight containers in the refrigerator. Toss and top the salad when you are ready to serve. The lentils are at their crunchiest freshly cooked; if refrigerated leftovers soften, return them to a dry skillet until crisp and heated through, then cool before topping the salad.
Frequently Asked Questions
Can I use canned lentils for crispy lentils? Yes—this recipe specifically calls for a 15-ounce can. Drain them thoroughly and dry them before cooking so they have a chance to crisp instead of steaming.
Why did my lentils stay soft? Excess moisture or a crowded skillet can keep them from crisping. Dry them well, cook until crunchy, then spread them out in one layer while they cool. They crisp further as they cool.
Should I toss the crispy lentils with the dressing? No. Toss the squash, arugula, cranberries, and pepitas with the dressing, then add the goat cheese and lentils on top to protect their crunch.
Is this the same as the crispy quinoa salad? No. That recipe oven-bakes quinoa with chili crunch; this salad skillet-crisps canned lentils and pairs them with a balsamic-Dijon dressing.
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Large baking sheet
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Large skillet
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Large salad bowl
For the Salad
For the Dressing
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Preheat the oven to 450°F. On a large baking sheet, toss the cubed butternut squash with 1 tablespoon of the divided olive oil, the maple syrup, black pepper, and 1 teaspoon sea salt. Roast for 20 minutes, or until the squash is fork-tender and golden.
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While the squash roasts, heat the remaining 1 tablespoon of the divided olive oil in a large skillet over medium-high heat. Add the drained, thoroughly dried lentils and the remaining ½ teaspoon sea salt. Cook for about 20 minutes, tossing periodically, until the lentils are crispy and crunchy. Spread them in a single layer on a paper towel to cool; they will crisp further as they cool.
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In a small bowl, whisk together the 2 tablespoons olive oil, Dijon mustard, balsamic vinegar, red wine vinegar, and ¼ teaspoon sea salt until combined.
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Add the roasted squash, arugula, dried cranberries, and pepitas to a large salad bowl. Toss with the dressing, then top with the goat cheese and crispy lentils. Serve while the lentils are crisp.
- Drain the canned lentils in a paper towel-lined strainer before preparing the other ingredients. Drying them thoroughly helps them crisp in the skillet.
- Spread the cooked lentils in a single layer as they cool to help preserve their crunch.
- The 2 tablespoons olive oil listed for the salad are divided between squash and lentils; the dressing uses another 2 tablespoons.
Calories: 543 kcal, Carbohydrates: 65 g, Protein: 25 g, Fat: 23 g, Fiber: 19 g, Sugar: 11 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by: The Wooden Skillet
