Protein-Rich Fall Green Lentil Salad

Photo and Styling by Bèatrice Peltre

I didn’t care much for lentilles vertes as a child growing up in France—but how things have changed. Now, I see them as the perfect protein-rich addition to a salade composée like this one, where roasted butternut squash, crisp apples and vibrant red cabbage are layered together with slices of fresh goat cheese in individual bowls. Everyone gets their own—a simple, elegant way to serve something both colorful and nourishing for lunch.

Serves 4

½ organic butternut squash
salt and pepper
granulated garlic
½ cup olive oil plus more for the butternut squash
¾ cup dry french green lentils
2¼ cups chicken broth or light vegetable stock
1½ teaspoons French dijon mustard
1½ tablespoons apple cider vinegar
1½ tablespoons red wine vinegar
2 cups baby lettuce, or any green salad of your choice
¼ cup finely sliced red cabbage
1 small red apple, cored and finely sliced
8 slices of goat cheese from a log, and more crumbles to serve
chopped walnuts, to serve
mint and chives, minced, for serving

Preheat oven to 400°F. Cover a rimmed rectangular baking sheet with a piece of parchment paper. Slice the butternut squash into ½-inch slices and arrange them on the baking sheet; season with salt and pepper, a sprinkle of granulated garlic and a drizzle of olive oil. Bake for 30 minutes, or until the butternut flesh is tender.

In the meantime, in a pot, combine the green lentils and chicken (or vegetable) stock. Heat and simmer, covered, for 25 minutes, or until the lentils are tender but still keep a light bite—they should not be either hard or mushy.

In a small bowl or jar, prepare the dressing: Stir together the mustard, the apple cider vinegar and the red wine vinegar. Whisk in the olive oil; set aside. In a large bowl, toss together the green salad with a pinch of sea salt, pepper and 2 tablespoons of the dressing. In another smaller bowl, toss the red cabbage with 1 tablespoon of the dressing; season with salt.

Arrange the lettuce on 4 plates. Drain the lentils and divide them between the plates. Top with the cooked butternut squash, the apple slices, the dressed red cabbage and the slices of goat cheese.

Drizzle the rest of the dressing on top of each plate and top with chopped walnuts, mint and chives.

This recipe appeared in the Fall 2025 issue as part of a larger story, Why I’m Embracing More Protein.