Warm Butternut Squash, Lentil and Feta Salad Recipe

Name: Warm Butternut Squash, Lentil and Feta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Butternut Squash; Peeled, Seeded And Cubed; 3 Tablespoons Olive Oil; 1 Tablespoon Salt; 2 teaspoons Pepper; 1 Tablespoon Chili Powder; 3 cups Chicken Stock (or Water); 2 cups Dry Brown Lentils; 1 whole Roasted Red Pepper, Seeded, Peeled And Diced; 1/2 cups Reduced-fat Feta Cheese; 1 bunch Baby Spinach Leaves; 2 Tablespoons Italian Parsley, Coarsely Chopped; 2 Tablespoons Roasted Pistachios, Chopped; 4 Tablespoons Olive Oil; 1 Tablespoon Balsamic Vinegar; 1 whole Garlic Clove, Coarsely Chopped; 1 teaspoon Dijon Mustard; 1 teaspoon Sriracha, Or Other Hot Sauce; 1/2 teaspoons Salt; 1/2 teaspoons Pepper

Servings: persons

1 whole Butternut Squash; Peeled, Seeded And Cubed
3 Tablespoons Olive Oil
1 Tablespoon Salt
2 teaspoons Pepper
1 Tablespoon Chili Powder
3 cups Chicken Stock (or Water)
2 cups Dry Brown Lentils
1 whole Roasted Red Pepper, Seeded, Peeled And Diced
1/2 cups Reduced-fat Feta Cheese
1 bunch Baby Spinach Leaves
2 Tablespoons Italian Parsley, Coarsely Chopped
2 Tablespoons Roasted Pistachios, Chopped
4 Tablespoons Olive Oil
1 Tablespoon Balsamic Vinegar
1 whole Garlic Clove, Coarsely Chopped
1 teaspoon Dijon Mustard
1 teaspoon Sriracha, Or Other Hot Sauce
1/2 teaspoons Salt
1/2 teaspoons Pepper

1
1.
2
Preheat oven to 425 F. On a large rimmed baking sheet add the butternut squash cubes, 3 tablespoons olive oil, 1 tablespoon salt, 2 teaspoons black pepper and 1 tablespoon chili powder.
3
Toss to coat the squash.
4
Bake for 30-40 minutes.
5
Test doneness by piercing the squash with a fork.
6
When its done, remove it from the oven and allow to cool for 5 minutes.
7
2.
8
Meanwhile, in a medium sauce pan add the chicken stock and bring to a boil.
9
Add the lentils and turn to medium-low and simmer for 15-20 minutes or until the lentils are tender but not mushy.
10
Turn off the heat and allow them to cool for a few minutes.
11
3.
12
Into a small mason jar, add the vinaigrette ingredients.
13
Put the lid on the jar and shake vigorously to combine.
14
4.
15
Into a large bowl add the red pepper, feta, spinach, parsley, pistachios, squash, lentils and vinaigrette.
16
Toss to combine and serve immediately.

932

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 19 ingredients. The key ingredients include: 1 whole Butternut Squash; Peeled, Seeded And Cubed, 3 Tablespoons Olive Oil, 1 Tablespoon Salt, 2 teaspoons Pepper, and more.

Yes, Warm Butternut Squash, Lentil 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.

Warm Butternut Squash, Lentil and Feta Salad

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