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High-Fiber Lentil and Quinoa Salad with Roasted Butternut Squash
Original recipe: 4 servings · Prep: 15 min · Cook: 35 min · Total: 50 min
By PowerProteinPlates Editorial TeamPublished May 3, 2026 | Updated Jul 22, 2026
Fusion
50 mins
high-proteinhigh-fibereasy-recipesmeal-prep-friendlybudget-friendlywhole-foodsquick-meals
High-Fiber Lentil and Quinoa Salad with Roasted Butternut Squash with measured ingredients, 50-minute timing, 4-serving yield, and step-by-step instructions for protein-focused meals, snacks, smoothies, and meal preparation.
Prep
15 min
Cook
35 min
Total
50 min
Servings
4
Difficulty
easy
Cuisine
Fusion
Ingredients
Servings
4
- 1 cup dry green or brown lentils, rinsed
- 1 cup quinoa, rinsed
- 3 cups butternut squash, peeled and diced into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 medium red bell pepper, finely diced
- 1/2 cup fresh parsley, chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup toasted pumpkin seeds
- Juice of 1 lemon
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup or honey (optional)
- Salt and pepper to taste
Instructions
-
Preheat oven to 425°F (220°C).
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In a bowl, toss the diced butternut squash with 1 tablespoon olive oil, ground cumin, smoked paprika, salt, and black pepper. Spread evenly on a baking sheet.
-
Roast the butternut squash in the oven for 25-30 minutes, turning halfway through, until tender and caramelized. Remove and let cool.
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While roasting, place rinsed lentils in a pot with 3 cups water, bring to a boil, then reduce heat and simmer for 20-25 minutes until tender but firm. Drain and allow to cool.
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Cook the quinoa separately as per package instructions: combine 1 cup quinoa with 2 cups water, bring to a boil, cover, and simmer for 15 minutes. Fluff with a fork and cool.
-
In a small bowl, whisk together lemon juice, apple cider vinegar, remaining 1 tablespoon olive oil, maple syrup or honey if using, and salt and pepper to taste to create the dressing.
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In a large bowl, combine cooled lentils, quinoa, roasted butternut squash, diced red bell pepper, chopped red onion, and fresh parsley. Toss gently to mix.
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Pour the dressing over the salad and toss until everything is evenly coated.
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Sprinkle toasted pumpkin seeds on top for added crunch before serving.
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Serve immediately or store in an airtight container refrigerated for up to 4 days, perfect for meal prep.
Frequently Asked Questions
- Can I meal prep High-Fiber Lentil and Quinoa Salad with Roasted Butternut Squash?
- Yes. Portion it into airtight containers and keep toppings, sauces, or crunchy finishes separate when that will protect the texture.
- How can I increase the protein?
- Add a little more lentil or pair the recipe with a compatible high-protein side such as Greek yogurt, eggs, tofu, beans, or lean meat depending on the recipe style.
- Can I make it lighter?
- Use measured oil, lighter dairy or sauce options, and a larger vegetable portion while keeping the main protein amount steady.
- What should I watch when swapping ingredients?
- Keep moisture, salt, and cooking time in mind because high-protein swaps can dry out or firm up faster than the original ingredient.
Storage
Cool High-Fiber Lentil and Quinoa Salad with Roasted Butternut Squash before storing, refrigerate in airtight containers for up to 4 days, keep crisp toppings or fresh garnishes separate when useful, freeze only if the main ingredients tolerate thawing well, and reheat gently with a splash of liquid or a short oven, skillet, microwave, or air-fryer warm-up that matches the recipe texture.
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