Salads · 25 min
Warm Squash, Leek, Orange, Lentil & Spinach Salad with Goat Cheese
- 25 min
- 2–6 servings
- 569 kcal / serving
A warm salad featuring roasted squash and leeks tossed with lentils and spinach, brightened by orange and tangy goat cheese. It comes together quickly, making it suitable for weeknights while delivering varied textures and flavors.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 (5 oz) pkgbaby spinach
- 2 cupsfrozen butternut squash, pieces
- ½ (4 oz) loggoat cheese
- ¼ cupItalian salad dressing
- 2leeks
- 1 (15 oz) canlentils
- 1orange
- ⅛ cuppumpkin seeds
- oranges
From the pantry: balsamic vinegar, black pepper, extra virgin olive oil, salt
Cookware
baking sheet pan · can opener · chef's knife · colander · cutting board · measuring cups · measuring spoons · oven mitts · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: lentils
Shopping list by aisle
Produce
- 1 (5 oz) pkgbaby spinach
- 2leeks
- 1orange
- oranges
Dairy, eggs & chilled
- ½ (4 oz) loggoat cheese
Frozen
- 2 cupsfrozen butternut squash, pieces
Pantry & dry goods
- 1 (15 oz) canlentils
- ⅛ cuppumpkin seeds
Sauces, oils & condiments
- ¼ cupItalian salad dressing
5 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby spinach | 1 (5 oz) pkg | 2 (5 oz) pkgs | 3 (5 oz) pkgs |
| frozen butternut squash, pieces | 2 cups | 4 cups | 6 cups |
| goat cheese | ½ (4 oz) log | 1 (4 oz) log | 1 ½ (4 oz) logs |
| Italian salad dressing | ¼ cup | ½ cup | ¾ cup |
| leeks | 2 | 4 | 6 |
| lentils | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| orange | 1 | ||
| pumpkin seeds | ⅛ cup | ¼ cup | ⅓ cup |
| oranges | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 450°F.
- Wash and dry the vegetables; trim the leeks and rinse well to remove any grit, then cut them in half lengthwise.
- Slice the leeks into ¼-inch pieces and spread them on a baking sheet.
- Add the squash to the baking sheet with the leeks. Drizzle with oil and vinegar, then season with salt and pepper. Toss to coat and spread in an even layer.
- Roast in the oven, stirring halfway through, until the vegetables are tender, about 15 minutes.
- Drain and rinse the lentils; let them drain further.
- Peel the orange, separate into segments, and roughly chop the flesh. In a medium bowl, combine the orange pieces with spinach and pumpkin seeds.
- When the vegetables are done, remove from the oven and let cool about 5 minutes.
- Add the warm vegetables, lentils, and dressing to the bowl with the orange and spinach; toss to combine.
- Divide the salad onto plates and crumble goat cheese over the top before serving.
Two tips
- Prep ahead by washing the greens and trimming the leeks the night before.
- Swap in walnuts or pecans for pumpkin seeds, or serve with a drizzle of olive oil for extra richness.
Nutrition per serving
- Calories
- 569 kcal
- Protein
- 25 g
- Carbs
- 70 g
- Fat
- 24 g
- Fiber
- 17 g
- Sodium
- 782 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.