Warm Butternut Squash, Lentil & Feta Salad

Updated On: Jan 02, 2024
I always enjoy making something special for my Husband and yesterday being Valentine’s Day was a great excuse to whip up something delicious for us for lunch.  We both work out of our home so having lunch together is normal, but not always do we have something elegant.  More like a turkey sandwich eaten standing up while we chat in the kitchen.  So I decided to make him a nice sit down at the table kinda lunch. I knew we were going out for an extravagant French-inspired dinner at Latah Bistro so I knew I wanted to make him a light salad.

If you haven’t heard, I still have 8 butternut squash in my basement.  Yes, the number has dwindled since I was spouting off the number 30, but I’m running out of squashspiration.  Well, at least until I dreamed up this plate of deliciousness.  It takes a bit of time, but while the squash is roasting, you can get everything else prepped and ready to go and be eating a plate of goodness within 45 minutes.

Before we get off to the recipe, I thought I’d share something interesting with you.  If you’ve been following along on my blog for the past year or so, you’ll recall that my photos used to not be so fantastic.  Like this one.  Not appetizing at all.  Anyway, if you’re a budding photog like me, then you might find this part of this post interesting.

This photo was taken right before my husband and I sat down to eat this salad yesterday – photo taken with my iPad.  Appetizing??  NOT!

After I scarfed down this plate of not so great looking salad (don’t let the image fool you – it’s the BOMB).  I headed to my fave picture taking spot – my living room.  I set up a card table next to a giant window that looks out to my raised bed garden and proceeded to gussy it up.  I plated some of the salad on a new plate I just bought at Dollar Tree and tossed on a fork that was most likely purchased at a garage sale (I have a drawer full of old silverware).  Then it was time to bounce some light.  Here’s the part about being a “budding photog” – I don’t have a slew of fancy equipment.  Just a decent camera.  Here’s what the table looks like from afar – notice my “fancy” equipment?

To the left is a 10×14″ white card stock and to the right is a silver platter that my grandmother gave me propped up with a box that was nearby.  The card table is covered with a linen scrap that I bought at a garage sale.  Super swanky – right?  Anyway, with a little ingenuity you can produce a decent photo.  Like this….

Warm Butternut Squash, Lentil & Feta Salad

Yield: Makes 6 Main Course Servings.

Warm Butternut Squash, Lentil & Feta Salad


  • 1 medium 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 red pepper, roasted, peeled, seeded and diced
  • 1/2 cup reduced-fat feta cheese
  • 3 handfuls baby spinach leaves
  • 2 tablespoons Italian parsley, coarsely chopped
  • 2 tablespoons roasted pistachios, chopped
  • Vinaigrette:
  • 4 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 garlic clove, coarsely chopped
  • 1 teaspoon dijon mustard
  • 1 teaspoon Sriracha sauce
  • salt and pepper, to taste


  1. Preheat oven to 425º 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.  Toss to coat the squash.  Bake for 30-40 minutes.  Test doneness by piercing the squash with a fork.  Remove and allow to cool for 5 minutes.
  2. Meanwhile, in a medium sauce pan add the chicken stock and bring to a boil.  Add the lentils and turn to medium-low and simmer for 15-20 minutes.  Or until the lentils are tender but not mushy.  Turn off the heat and allow to cool for a few minutes.
  3. In a small mason jar add the vinaigrette ingredients and add the lid.  Shake vigorously to combine.
  4. In a large bowl add the red pepper, feta, spinach, parsley, pistachios, squash, lentils and vinaigrette.  Toss to combine and serve immediately.

Other salad recipes on Farmgirl Gourmet:

Recipe By:

Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.


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  1. I’ve been making this for a while now and my husband loves it, however, we had one question – are you really calling for a tablespoon of salt? We’ve cut that each time because I thought maybe you meant a teaspoon. I’ve never used more than 1 1/2 teaspoons for the whole thing.. Just wanted to make sure. Thanks!

  2. Heather Mabrey says:

    Love this!! Featuring you and this recipe on my business page on FB! Keep up your great work!

  3. Hi, wondering how this keeps/refrigerates?

  4. Pingback: warm lentil butternut squash salad | CarlsonHouse
  5. Cindy Spitko says:

    Making this as a side dish to Christmas dinner with the family!

  6. I made this last night (without trying it ahead of time) for a mix of omnivores and vegetarians – they loved it! A huge hit! Everyone had seconds, and some thirds. People liked the layers of color involved, somehow it made the snow outside seem a bit warmer.

  7. Soooo yummy! Added chorizo and will definitely be repeating this recipe 🙂 thanks heaps.

  8. This combo of flavors is delicious! I made this today. I used yams instead of squash and roasted some onion with it, but that combo of lentil, feta, and the vinaigrette is so tasty! And it’s easy to make small changes to suit your tastes.

    1. FarmgirlGourmet Author says:

      So glad you enjoyed it Julia. I love the addition of yams. I happen to love all things yam. 🙂 Thanks for stopping in to let me know how the recipe worked for you. Comments like this make my day!! Happy Monday!


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