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    Home » Lunch and Dinner

    Black Lentil Acorn Squash Kale Salad with Maple Miso Mustard Dressing (vegan)

    Published: Oct 31, 2022 by Kristi · This post may contain affiliate links · 2 Comments

    Jump to Recipe·Print Recipe
    Black lentil kale salad with maple miso mustard dressing

    Lentils are one of my favorite sources of plant based protein. They are delicious and so versatile. This Black Lentil Acorn Squash Kale Salad with Maple Miso Mustard Dressing (vegan) is my new favorite way to enjoy lentils.

    This salad screams fall thanks to the roasted acorn squash. The maple miso mustard dressing ties the whole salad together and will be a dressing you want to drink. I also love using kale as a base for a salad because it does not get soggy like other lettuces so it is perfect for meal prep.

    Let's get into the recipe.

    This black lentil and kale salad is

    • easy to make
    • healthy for you
    • plant based, gluten free and dairy free
    • full of healthy fats and fiber
    • packed with veggies
    • perfect for fall
    Black lentil kale salad with maple miso mustard dressing

    Ingredients for kale salad with maple miso mustard dressing

    • acorn squash
    • garlic powder
    • cinnamon
    • olive oil
    • apple cider vinegar
    • maple syrup
    • mustard
    • garlic
    • kale
    • cucumber
    • lentils
    • scallions
    • pumpkin seeds

    See recipe card for quantities.

    Instructions to make black lentil kale salad with maple miso mustard dressing

    1.) Roast acorn squash.

    2.) Mix together dressing ingredients.

    3.) Toss dressing with all other salad ingredients.

    4.) Serve and enjoy!

    Substitutions for acorn squash, lentil and kale salad

    • olive oil can be subbed for avocado oil
    • apple cider vinegar can be subbed for another neutrally flavored culinary vinegar
    • miso can be subbed with salt
    • maple syrup can be subbed with honey

    Storage instructions for kale black lentil salad

    The leftover salad can be stored in a sealed container in your fridge for 3-4 days. Since this salad has a kale base it will not get soggy.

    Other salads to try

    • warm broccoli crunch salad
    • asian chickpea salad
    • simple arugula salad

    If you make this Black Lentil Acorn Squash Kale Salad with Maple Miso Mustard Dressing (vegan), please leave me a rating and review on this blog post. This is the best way to support me!

    Tag me on Instagram so I can repost you!

    Print

    Black Lentil Acorn Squash Kale Salad with Maple Miso Mustard Dressing (vegan)

    Black lentil kale salad with maple miso mustard dressing
    Print Recipe

    ★★★★★

    5 from 1 review

    This Black Lentil Acorn Squash Kale Salad with Maple Miso Mustard Dressing (vegan) is the perfect salad for fall.

    • Author: Kristi
    • Prep Time: 5
    • Cook Time: 30
    • Total Time: 35 minutes
    • Yield: 4 servings 1x
    • Category: salad
    • Method: oven
    • Cuisine: american

    Ingredients

    Scale

    This makes 3-4 servings of salad Acorn squash

    • 1 acorn squash - seeds removed and cubed
    • 1 teaspoon salt
    • ½ teaspoon garlic powder
    • ½ teaspoon cinnamon
    • 1 tablespoon oil of choice
    • black pepper to taste

    Dressing

    • ⅓ cup olive oil
    • ¼ cup apple cider vinegar
    • 2 tbsp maple syrup
    • 1 tbsp miso (can sub ½-1 teaspoon salt)
    • black pepper to taste
    • 1 tbsp mustard
    • juice from ½ lemon
    • 1 garlic clove - minced

    Other salad ingredients

    • 1 head kale - ribs removed and finely chopped
    • 1 small cucumber - finely chopped
    • 1 ½ cups cooked black lentils (or sub brown/green lentils, this is equivalent to 1 can)
    • 1 cup pumpkin seeds
    • ½ cup chopped scallions

    Instructions

    1. Preheat oven to 425 degrees.
    2. Add squash to a sheet pan lined with parchment paper and toss with salt, garlic, cinnamon, black pepper and oil. Bake for 30-35 minutes or until cooked through.
    3. Add all of your salad dressing ingredients to a bowl and mix until combined.
    4. Add squash to a bowl with the rest of the salad ingredients and toss with dressing.

    Did you make this recipe?

    Share a photo and tag us — we can't wait to see what you've made!

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    Reader Interactions

    Comments

    1. Erin

      November 23, 2022 at 12:50 pm

      Love this salad. It’s very filling, and the miso flavor is so different from other dressings I’ve made

      Reply
    2. Ellen

      November 22, 2022 at 7:10 pm

      This is quickly becoming my new favorite salad recipe. So flavorful and delish

      ★★★★★

      Reply

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    Hi, I'm Kristi! Welcome to Avocado Skillet! My goal is to help everyone eat more plant based meals, whether that's one meal a day, a week or a month. I want to show you that eating plant based can be delicious, fun and uncomplicated.

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