Cold Lentil Salad with Butternut Squash and Asparagus.
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5 from 3 votes

Cold Lentil Salad with Butternut Squash and Asparagus

This Cold Lentil Salad with Butternut Squash and Asparagus has Chinese Five Spiced vegetables, Tabasco infused black lentils, almonds and arugula greens.
Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Course: Salad
Cuisine: American
Keyword: asparagus salad, butternut squash recipe, lentil salad recipe
Servings: 4 servings
Calories: 580kcal
Author: Kevin Is Cooking


  • 1 cup dried black lentils
  • 3 cups water
  • 1 tbsp Tabasco Sweet & Spicy Pepper Sauce
  • 1 lb butternut squash cubed
  • 1 tbsp butter
  • 1 tsp Chinese Five Spice powder
  • 1/4 tsp kosher salt
  • 1 lb asparagus tough ends removed, chopped
  • 2 cup arugula washed
  • 1/4 cup slivered almonds
  • Asian Dressing
  • 1/4 cup rice wine vinegar
  • 1/2 cup vegetable oil
  • 1 tbsp fresh ginger paste or 2 tsp ground ginger
  • 1 tbsp soy sauce
  • 1 tsp Chinese Five Spice powder
  • 1 tbsp honey
  • 1 tsp Tabasco Sweet & Spicy Pepper Sauce
  • 1/2 tsp sesame oil


  • Soak lentils overnight in water covered by one inch. Rinse lentils and cook in medium saucepan with water and Tabasco Sweet & Spicy Pepper Sauce. Bring to a boil, reduce heat to simmer and cook for 25 minutes covered.
  • Whisk together the salad dressing ingredients. Set aside. Drain cooked lentils, place in a large bowl and pour dressing over. Stir to mix thoroughly and put in refrigerator to cool about 30 minutes.
  • In a large skillet over medium heat melt the butter and add butternut squash. Toss to coat and add salt and Five Spice powder. Toss to coat and cook until browned on the edges, about 5-8 minutes. Add the chopped asparagus, toss to mix in and cover for 5 minutes to steam. Remove lid and place vegetables in bowl. Refrigerate to cool, about 15 minutes.
  • Add washed arugula to bowl with lentil and add the cooled vegetables. Toss to thoroughly mix and coat with salad dressing. Serve chilled with slivered almonds on top.


Calories: 580kcal | Carbohydrates: 56.1g | Protein: 17.7g | Fat: 34.9g | Saturated Fat: 4.1g | Polyunsaturated Fat: 6.1g | Monounsaturated Fat: 22.9g | Trans Fat: 0.3g | Cholesterol: 7.6mg | Sodium: 484.8mg | Fiber: 11.2g | Sugar: 10.5g