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Delicata Squash Salad
with lentils and tarragon vinaigrette

Active: 25 min Total: 35 min

If you've never had delicata squash, you're in for a real treat. This winter squash has a sweet, nutty flavor and is one of the best for weeknight dinners because you don't have to peel it. Served on a salad with crisp roasted pecans and protein-rich lentils, it's a great combination for cooler weather.

Ingredients

Servings:
4
Metric
Tarragon Vinaigrette:
  • Garlic - 1 clove, minced
  • Tarragon, fresh (sub fresh thyme) - 1/2 Tbsp, chopped
  • Vinegar, red or white wine - 3 Tbsp
  • Mustard, Dijon - 2 tsp
  • Honey - 2 tsp
  • Oil, cooking - 3 Tbsp
Roasted Delicata Squash Salad:
  • Onions, red - 1/2, sliced
  • Pecan halves - 1/2 cup, roughly chopped
  • Squash, delicata (sub acorn squash) - 1 1/2 lbs, sliced
  • Oil, olive - 1 Tbsp
  • Lentils, French or green and cooked (look for vacuum-packed in the refrigerated section; otherwise canned) - 2 cups, rinsed and drained
  • Kale, baby (sub large kale leaves, thinly sliced) - 5 oz

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Onions / Pecans - Prep as directed. (Can be done up to 5 days ahead)
  2. Squash - Rinse and dry squash. Slice in half lengthwise and scoop out seeds with a spoon. Cut into 1” (1.25 cm) slices. (Can be done up to 3 days ahead)
  3. Vinaigrette - Chop garlic and tarragon. Combine with vinegar, mustard, honey and cooking oil. Season with some salt and pepper. (Can be done up to 3 days ahead)
  4. Lentils - Rinse and drain.

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Make

  1. Heat oven to 425F / 218C degrees.
  2. Line sheet pan with foil and brush with some cooking oil. Toss squash slices, onions and pecans with cooking oil and sprinkle with some salt and pepper. Spread on the pan and roast, stirring halfway through, until tender, ~25 minutes.
  3. When squash is done cooking, allow to cool slightly and then toss with lentils and greens. Top with dressing and enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (105)
Gluten-free (2)
Paleo (18)
Vegetarian (11)

60 reviews

This tasted like such a fancy meal! The pork turned out perfectly and took the full 20 minutes, and the sauce was divine - I’d like more of it next time though, so will add some cornstarch to thicken it next time instead of reducing it too much. The timing of the veggies seems tricky to get right though - the onions were burned to a crisp when the squash was done. Maybe slicing the squash thinner and onion thicker, and reducing the time in the oven.

By: Lynn
Posted: Oct 08, 2019
Diet: Original
0 Helpful

I only made the squash portion and it’s delicious and easy!

By: Kate
Posted: Sep 16, 2018
Diet: Vegetarian
0 Helpful

So good! Used acorn squash as the other was unavailable, but DH kept asking for more. The pork and sauce were just scrumptious. Favorited.

By: Lisa
Posted: Oct 19, 2017
Diet: Original
0 Helpful

Just made the tenderloin and sauce was delicious (added some corn starch and lemon per reviews)! Didn't have red wine, so used some jelly with chicken stock. Served with rice and other veggie sides had to use up in the fridge, would love to try the squash sometime.

By: Shawn
Posted: Nov 14, 2016
Diet: Original
0 Helpful

My pork was really chewy even though I followed directions exactly. I think if I make pork again I'll seat it and then finish it in the pressure cooker instead of the oven. I love delicata squash and enjoyed the squash even though I forgot to add the nuts to three pan and only added them after the fact. The pan sauce didn't really thicken up, I should have made a slurry to help it along.

By: Liza
Posted: Nov 06, 2016
Diet: Original
0 Helpful

Made with a pork cutlet and added the wine to the sauce.

By: Carol
Posted: Apr 12, 2016
Diet: Original
0 Helpful