Kath Eats Real Food: Smoky Maple Lentil Salad

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July 15th, 2013

Whipping together a delicious, guilt-free meal is an art Kath Younger has mastered. Her blog Kath Eats Real Food features mouth-watering recipes without sacrificing your health. But why take our word for it when you can experience it yourself!

Try her recipe for Smoky Maple Lentil Salad, topped with a bright maple syrup salad dressing and packed with much needed nutrients. As a registered dietitian, Kath knows how to keep things fresh and your taste buds satisfied!

Smoky Maple Lentil Salad

Kath Eats Real Food

KERF Smoky Maple Lentil Salad

Ingredients (4 servings)

  • 1.5 cups dry green lentils
    (Note: Green lentils keep their shape better than brown lentils.)
  • 10 ounces of butternut squash (about 2 cups)
  • 1 head of greens – collards, kale or chard
  • 5 ounces feta or goat cheese
  • 1/4 cup chopped walnuts
    For the dressing
  • 1 tablespoon maple syrup
  • 2 tablespoons garlic gold or olive oil
  • 2 tablespoons aged balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoons salt
  • Black pepper
  • 3 drops Liquid Smoke (optional)


  1. Cook lentils according to package, seasoning with veggie broth or salt
  2. Toast walnuts in a dry skillet until fragrant
  3. Roast butternut squash for 30 minutes at 400˚ F in a little olive oil, and sprinkle of maple syrup until browned on the edges
  4. Steam greens until wilted
  5. Combine dressing ingredients in a jar, and whisk to combine
  6. Mix all together, and top with cheese


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