Warm Roasted Squash, Cauliflower, Rice, & Lentil Salad

Warm Roasted Squash, Cauliflower, Rice, and Lentil Salad


  • canola oil, for cooking
  • 1 small butternut squash
  • 2 cups (500 mL) cauliflower florets
  • 1/2 tsp (2 mL) curry powder
  • 1/2 cup (125 mL) brown and/or wild rice (or a blend)
  • 1/2 cup (125 mL) green or french green lentils
  • 1 celery stalk, chopped
  • 1/4 cup (60 mL) finely chopped purple onion
  • 1/4 cup (60 mL) chopped Italian parsley
  • 1/4 cup (60 mL) canola oil
  • 2 Tbsp (30 mL) apple cider or rice vinegar
  • 1 tsp (5 mL) grainy mustard
  • 1 tsp (5 mL) honey
  • 1/2 cup (125 mL) crumbled goat cheese or feta
  • 1/2 cup (125 mL) walnuts, toasted and chopped


  1. Preheat the oven to 450˚F.
  2. Peel and halve the squash, scoop out the seeds, and cut into 1/2-inch dice. Spread out in a single layer on a rimmed baking sheet with the cauliflower florets. Drizzle with oil, sprinkle with curry powder, salt, and pepper, and toss with your hands to coat everything well. Roast for 20-30 minutes, stirring occasionally, or until the vegetables are tender and golden on the edges.
  3. Meanwhile, bring a medium pot of salted water to a boil and cook the rice and lentils for 40-45 minutes, until tender. Drain well and transfer to a large bowl or platter. Add roasted squash, cauliflower, celery, purple onion, and parsley. In a bowl or small jar, mix or shake together the oil, vinegar, mustard, and honey; pour over the rice mixture and toss to combine.
  4. Sprinkle with goat cheese and walnuts and serve immediately.

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