Every Helping
Sign in

Dinner recipe · from the recipe book

Warm Lentil, Butternut and Romaine Salad

Tender brown lentils and caramelized roasted butternut and cauliflower over crisp romaine, tossed in a bright parsley-mint vinaigrette with salty olives and tangy feta.

Warm Lentil, Butternut and Romaine Salad

Ingredients

  • 1 cup200 gBrown or green lentils, dryrinsed
  • 4 cups950 gWater
  • 3½ cups cubed500 gButternut squash, peeledcut into 3/4-inch cubes
  • 3¼ cups florets350 gCauliflowercut into small florets
  • 1 medium110 gRed onioncut into thin wedges
  • ¼ cup55 gOlive oildivided
  • 1½ tsp3 gGround cumin
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • ¾ tsp4 gSaltdivided
  • ½ tsp1 gBlack pepperdivided
  • 6⅓ cups chopped300 gRomaine lettucechopped
  • ⅓ cup chopped20 gFresh parsleyfinely chopped
  • 1½ tbsp chopped8 gFresh mintfinely chopped
  • 1 lemon, juiced45 gLemon juice
  • 2 cloves6 gGarlicminced
  • 1 tsp1 gDried oregano
  • 1 tsp7 gHoney
  • 9 large olives40 gBlack olives, cannedhalved
  • ½ cup crumbled70 gFeta cheesecrumbled

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. Put the lentils and water in a pot, bring to a boil, then simmer uncovered 20 to 25 minutes until tender but holding their shape; drain well.
  3. While the lentils cook, toss the butternut, cauliflower and red onion on the sheet pan with half the olive oil, the cumin, the paprika, half the salt and half the black pepper. Spread in one layer.
  4. Roast 25 to 30 minutes, stirring once halfway, until the vegetables are tender and browned at the edges.
  5. Meanwhile, make the herb vinaigrette: whisk the remaining half of the olive oil with the lemon juice, garlic, oregano, honey, parsley, mint, the remaining half of the salt and the remaining half of the black pepper.
  6. Toss the warm drained lentils with half the vinaigrette so they soak it up.
  7. Put the romaine in a large bowl and toss with the remaining half of the vinaigrette.
  8. Divide the romaine among 4 plates, top with the dressed lentils and the warm roasted vegetables, then scatter over the olives and feta. Serve right away.

Contains: Milk.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book