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Black Lentil and Butternut Squash Salad with Burrata and Olives

Cooks in 1 Hours, 10 Minutes Difficulty Easy

Black Lentil and Butternut Squash Salad with Burrata and Olives 

Recipe by thesal28_wpCourse: MainCuisine: AmericanDifficulty: Easy


Prep time


Cooking time



You don’t have to stop eating burrata just because summer tomatoes are a thing of the past. Those creamy mozzarella pillows are also amazing on so many vegetables, particularly sweet roasted ones like butternut squash. For the lentils, you can use canned or prepare them yourself. Just make sure they are rinsed and patted dry before you proceed with the recipe.


  • 2 cups cooked black lentils, cooled at least to room temperature, rinsed and patted dry

  • 1 medium butternut squash, peeled and cut into 1 inch x 3 inch wedges 

  • (2) 4 oz pieces of burrata cheese

  • 1/2 cup Castelvetrano olives, sliced

  • 1 small orange

  • 1/2 cup parsley, leaves only

  • 2-3 tbsp Extra Virgin Olive Oil

  • 3 tbsp grapeseed oil

  • Kosher salt

  • freshly cracked black pepper

  • balsamic glaze (recipe below)

  • flaky sea salt (I prefer Maldon)

  • Balsamic Glaze
  • 1/4 cup balsamic vinegar

  • 1 tbsp sugar


  • Preheat oven to 375 and prepare a sheet pan (18×13) with foil or parchment paper. Toss squash pieces with 3 tbsp grapeseed oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Arrange in one layer on sheet pan and roast for 35-45 minutes, until soft and slightly browned at the edges. While squash cooks, remove zest from orange using a microplane grater and set aside. Chop parsley coarsely and set aside. Let squash cool to room temperature. In a small bowl toss lentils with olive oil and season to taste with Kosher salt and black pepper. 

    Spread lentils onto a large platter and arrange squash pieces on top. Nestle burrata into the center of platter. Scatter parsley, olives, and orange zest onto dish. Finish with a drizzle of balsamic glaze,  a sprinkle of flaky sea salt, and more black pepper. 
  • Balsamic Glaze
  • Combine balsamic vinegar and sugar in a small saucepan over medium-high heat until small bubbles appear. As mixture heats, stir to ensure  sugar dissolves completely. Reduce heat to medium-low and simmer for about 10 minutes. The goal is to reduce the vinegar until it coats the back of a spoon. Remove from the heat immediately as it will continue to thicken as it cools.

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