Lentil, Squash And Feta Salad Recipe

Name: Lentil, Squash And Feta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the squash; 1 butternut squash, peeled and thickly sliced; 3 tablespoons olive oil; 2 tablespoons fresh rosemary, minced; 1 tablespoon cumin; salt and pepper, to taste; 10 cherry tomatoes, halved; For the lentil salad; 250 g uncooked brown lentils, washed; 1/4 cup olive oil; 1/4 cup lemon juice; 2 tablespoons balsamic vinegar; 2 tablespoons brown sugar; 50 g salad leaves (rocket or lambs lettuce); 75 g feta, sliced; salt and pepper; 1 onion, sliced (optional); 6 links pork sausage (optional)

Servings: persons

For the squash
1 butternut squash, peeled and thickly sliced
3 tablespoons olive oil
2 tablespoons fresh rosemary, minced
1 tablespoon cumin
salt and pepper, to taste
10 cherry tomatoes, halved
For the lentil salad
250 g uncooked brown lentils, washed
1/4 cup olive oil
1/4 cup lemon juice
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
50 g salad leaves (rocket or lambs lettuce)
75 g feta, sliced
salt and pepper
1 onion, sliced (optional)
6 links pork sausage (optional)

1
Heat the oven to 200u00b0C.
2
Toss the squash with the olive oil and seasoning and roast in a baking tray for 30-40 minutes until tender, stirring occasionally.
3
About 10 minutes before the squash is done, add in the cherry tomatoes.
4
Meanwhile, cook the lentils according to the package instructions.
5
Drain and let cool slightly.
6
Mix with the olive oil, lemon juice, vinegar and brown sugar.
7
Just before serving mix in the salad leaves and feta. Season to taste.
8
Arrange the squash over the top. You may have a fair bit of squash left if you use a large squash. You can use this in other salads later or make it into a soup.
9
If you like, you can also fry some sausages and onions and serve them alongside the salad. Or slice the sausages and mix them, once cooked, with the lentils.

1009

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: For the squash, 1 butternut squash, peeled and thickly sliced, 3 tablespoons olive oil, 2 tablespoons fresh rosemary, minced, and more.

Yes, Lentil, Squash And Feta Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Lentil, Squash And Feta Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions