Warm Lentil, Roasted Squash & Pear Gut-Nourishing Salad
Yields
4 servings
Ingredients
Ingredients
1 cup cooked French green lentils (fiber + prebiotics, plant protein)
1 small delicata or butternut squash, roasted in half-moons
1 ripe pear, thinly sliced
2 cups baby arugula or mixed winter greens
¼ cup walnuts, lightly toasted (omega-3s for gut + brain health)
¼ cup dried cranberries (unsweetened if possible)
2 Tbsp crumbled goat cheese or sheep’s feta (optional, creamy tang)
For the Dressing (gut-soothing + seasonal):
2 Tbsp extra-virgin olive oil
1 Tbsp balsamic vinegar (fermentation = prebiotics)
1 tsp Dijon mustard
1 tsp raw honey
Pinch of ground nutmeg + cinnamon
Sea salt + black pepper to taste
Directions
Instructions:
Roast squash slices at 400°F with a drizzle of olive oil until golden and tender (20–25 min).
Cook lentils until just tender, then let cool slightly.
In a large bowl, layer greens, warm lentils, roasted squash, and pear slices.
Sprinkle with walnuts, cranberries, and goat cheese if using.
Whisk together dressing and drizzle over just before serving.
Notes
✨ Gut Health Benefits:
Lentils → high in soluble fiber, feed gut bacteria, regulate bowels.
Squash → grounding, rich in carotenoids and prebiotic fiber.
Pear → gentle fruit fiber, especially skin-on (pectin = gut-nourishing).
Walnuts → healthy fats + polyphenols to support gut microbes.
Balsamic vinegar → fermented, supports digestion.
Spices → warming and comforting, perfect for seasonal transition.