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Salad for Dinner Recipe

5 from 6 votes
This salad for dinner recipe checks all of the boxes for being nourishing, flavorful, and filling. Grab a bowl and throw in some salad greens, rice, lentils, and edamame. And then top of this salad for dinner recipe with a gorgeous yellow dressing. It’s almost too good to be true, isn’t it?
Course Salad
Cuisine healthy
Servings 4
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes



  • 1/2 pumpkin or butternut squash cubed and roasted
  • 1/2 cup brown lentils (will make 1 cup) - use brown as orange will become mushy
  • 1/3 cup edamame cooked
  • Salad greens
  • 1/4 cup raisins (optional)


  • 1 cup white rice
  • 1 1/2 cup vegetable broth (or any broth you have on hand)
  • 1 teaspoon turmeric powder
  • 2 cloves garlic pressed or minced
  • 2 tablespoon onion diced
  • 1 teaspoon salt
  • 5 cm lemongrass (use for cooking in rice cooker and then throw away)


  • 1 carrot grated
  • 1 1/2 tablespoon ginger grated
  • 3 tablespoon onion chopped
  • 3 tablespoon olive oil
  • 2 tablespoon rice vinegar
  • 2 tablespoon sesame oil
  • 1 1/2 tablespoon honey or maple syrup


  • Preheat the oven to 220 C / 425 F.
  • Cut pumpkin or butternut squash in half lengthwise using a sharp knife. Scoop and scrape out the seeds and strings using a sharp spoon.
  • Brush the pumpkin flesh with oil and place the flesh down on a baking sheet. Pierce a few times with a fork or knife to let steam escape. Bake for 40 minutes or until tender when pierced.
  • In a rice cooker, add all the ingredients for the rice.
  • Bring a pot of 1 1/2 cup water to a boil. Then add brown lentils and reduce heat to a simmer. Cook for 20-25 minutes. Drain the water and set aside.
  • Cook the edamame in a bowl of boiling water for 3-5 minutes. Drain the water. Set aside.
  • In a blender, add all the ingredients for the dressing and blend until smooth. Set aside.
  • For serving this salad for dinner, add to a bowl salad greens, rice, pumpkin, lentils, edamame, and top with spoonfuls of the vibrant salad dressing.


To make this recipe even easier, you can omit the pumpkin and this salad for dinner recipe still tastes delicious.
Sodium: 953mgCalcium: 78mgVitamin C: 19mgVitamin A: 17207IUSugar: 14gFiber: 10gPotassium: 1009mgCalories: 517calSaturated Fat: 3gFat: 19gProtein: 13gCarbohydrates: 76gIron: 4mg
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