The Chew: Lentil & Butternut Squash Salad
Michael Symon with in the kitchen with Christie Brinkley, who is known for “eating the rainbow” and eating a mainly plant-based diet. She just turned 62-years-old but she looks decades younger than that! She attributes a lot of anti-aging secrets to her diet, and keeping that in mind, Michael Symon wanted to share a recipe that she would love and enjoy. With her help, he prepared a Lentil and Butternut Squash Salad that even non-vegetarians could enjoy!
To get the recipe, click next page.
The Chew: Lentil & Butternut Squash Salad Recipe Ingredients

Christie Brinkley joined Michael Symon in the kitchen on The Chew to help him prepare a Lentil and Butternut Squash Salad. ([email protected] / Flickr)
- 3 C vegetable stock
- 1 small bunch thyme – tied with butcher’s twice
- 3 tbsp olive oil
- 2 C parsley leaves – torn
- 1 C green lentils
- 1 fresh bay leaf
- 1/2 C walnuts
- 2 C butternut squash – medium dice
For the Vinaigrette:
- 1/2 lemon – zested, juiced
- 1/2 C flaxseed oil
- kosher salt and freshly ground black pepper
- 1/3 C Greek yogurt
- 2 tbsp apple cider vinegar
- 1 Fuji apple – julienned for garnish
The Chew: Lentil & Butternut Squash Salad Recipe Directions
- In a medium saucepan, add the vegetable stock, lentils, thyme, and bay leaf
- Season with salt and pepper
- Bring to a boil then reduce to a simmer and cook until the lentils are tender, about 20-25 minutes
- Let cool slightly, then drain any excess liquid
- Remove and throw away the bay leaf and thyme
- Preheat the oven to 375 degrees
- On a baking sheet, add the walnuts and shake into an even layer
- Toast until golden, about 10-12 minutes
- Let cool slightly then roughly chop
- Turn the oven up to 425 degrees
- On another baking sheet, add the squash and spread into an even layer
- Drizzle with olive oil and season with salt and pepper
- Roast until the squash is golden brown and tender, about 20-25 minutes
- In a medium bowl, add the yogurt, lemon zest, lemon juice, and vinegar, then whisk
- Slowly pour in the oil while whisking, then set aside
- In a large bowl, add the lentils, squash, half the walnuts, and 1/4 of the vinaigrette
- Mix then add the parsleya nd season with salt and pepper
- Garnish with apples and the rest of the walnuts
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