Roasted Butternut & Lentil Salad with Goat Cheese

Going into the New Year with new health and wellness goals? Here’s an easy, nutritious recipe for a healthy start to the New Year—and it’s vegetarian-friendly!

Roasted Butternut & Lentil Salad with Goat Cheese


1 medium butternut squash, peeled, seeded, cut into 1-inch pieces 
2-3 Tbsp(30-45 mL) canola oil 
salt and pepper, to taste 
1-19 oz (540 mL) can lentils, drained and rinsed 
1⁄2 cup (125 mL) walnuts, toasted 
1⁄2 cup (125 mL) crumbled goat cheese 
1⁄4 cup (60 ml) tahini (sesame seed paste) 
juice of a lemon (about 3 Tbsp)


  1. Preheat the oven to 450°F. Spread the squash out on a large rimmed baking sheet, drizzle with oil and toss with your hands
  2. to coat. Spread out in a single layer on the sheet and sprinkle with salt and pepper. Roast for 30 minutes, stirring once or twice, until the squash is tender and golden.
  3. Toss the warm (or cooled) roasted squash with the lentils, walnuts, and goat cheese. In a separate bowl, whisk together the tahini and lemon juice (add a bit of water, if it is too thick) and drizzle overtop the squash and lentil mixture. Toss to coat.

Our Happier at Home caregivers can help to grocery shop for healthy foods, meal prep for the week, or spend time in the kitchen with your loved one and make a healthy meal together.

Recipe retrieved from