Autumn Squash Salad with Tomato Chia Dressing

Prep Time 15 minutes
Cook Time 30 minutes
Servings 6 people

Put some color in your lunch with this fragrant fall salad! The tangy sweetness of the marinated dates on a bed of tomatoes, green lentils and squash drizzled with a quick and light tomato and chia seed vinaigrette makes this salad is absolutely divine!


How It's Made: The Salad


  • 1 cup
  • 1/2 cup apple cider vinegar
  • 1 cup hot non-boiling water
  • 1/2 acorn squash
  • 1 tablespoon extra-virgin olive oil
  • sea salt and pepper to taste
  • 1/2 cup green lentils
  • 3 large very ripe tomatoes
  • 1/2 small red onion
  • 1 1/2 cups whole parsley leaves
  • 1/3 cup


  1. Rehydrate deglett dates by soaking them in 1/2 cup of apple cider vinegar and 1 cup of hot water for 6 to 8 hours or overnight. After soaking, drain, rinse and set aside.
  2. Preheat the oven to 400⁰F.
  3. Remove the seeds from the acorn squash, peel and cut into wedges about 2 cm wide. Place on a cookie sheet lined with parchment paper and drizzle with oil, salt and pepper. Bake for 20-25 minutes, turning halfway through, until cooked and golden. Set aside.
  4. Meanwhile, cook the lentils in a small pot by submerging them in water. If you desire, add some spices to the cooking water (bay leaf, thyme, garlic, small onion), salt and pepper. Bring to a boil and reduce heat to simmer 15-20 minutes, until al dente. Drain and set aside.
  5. While the squash and lentils are cooking, dry roast the pumpkin seeds by placing them on a small baking sheet and putting them in the oven at 400⁰F. Bake 5-7 minutes, stirring frequently. Set aside.
  6. To prepare the salad, cut the tomatoes into 2cm cubes, thinly slice the red onion and chop the dates. Mix in a salad bowl with 1 cup of the cooked lentils, the grilled squash, the rehydrated dates and the parsley. Stir in the dressing and serve.

How It's Made: Tomato Chia Dressing


  • 1/2 cup of diced tomatoes
  • 1 garlic clove
  • 2 tablespoons of apple cider vinegar
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons of
  • 1 tablespoon of fresh basil
  • sea salt and pepper to taste


  1. Place all ingredients except the basil in a blender. In order to preserve the texture of the tomato, blend very biefly. Finely chop the basil and add it to the vinaigrette after blending.
Marigil Pelletier
Recipe By

Marigil Pelletier

As a licensed naturopath, Marigil is passionate about positively impacting the quality of people’s lives through food and the ancient medicine known as Ayurveda. You can see her unique dedication not only on her blog, Chantez la Pomme, but also in the classroom at the Institut d’Enseignement en Science.


Step 8 Written By: mb
wondering what step 8 says as it is in French

PRANA edit: This has been fixed, thanks! :)