Butternut Squash Lentil Salad Recipe
Butternut Squash Lentil Salad brings together caramelized roasted squash, earthy lentils, and creamy feta, all tossed in an easy maple dressing.
Servings 6 Servings
Ingredients
- 1 medium butternut squash peeled, seeded and cubed
- 3 tbsp olive oil
- 1 tbsp kosher salt
- 2 tsp black pepper
- 1 tbsp chili powder
- 3 cups chicken stock or water
- 2 cups dry french lentils
- 1 red bell pepper roasted, peeled, seeded and diced
- ½ cup feta cheese
- 3 handfuls baby spinach leaves
- 2 tbsp fresh Italian parsley coarsely chopped
- 2 tbsp roasted pistachios chopped
Vinaigrette:
- 4 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 clove garlic coarsely chopped
- 1 tsp dijon mustard
- 1 tsp sriracha sauce
- kosher salt to taste
- black pepper to taste
Instructions
Roast Butternut Squash
- Preheat oven to 425º F.
- On a large rimmed baking sheet add the butternut squash cubes, 3 tbsp olive oil, 1 tbsp salt, 2 tsp black pepper, and 1 tbsp chili powder. Toss to coat the squash.
- Bake for 30-40 minutes, or until the squash is easily pierced with a fork. Remove and allow to cool for 5 minutes.
Cook Lentils
- Meanwhile, in a medium saucepan add the chicken stock and bring to a boil. Add the lentils and turn down to medium-low. Simmer 15-20 minutes, until the lentils are tender but not mushy. Remove from the heat and allow to cool for a few minutes. Drain off any excess stock.
Balsamic Vinaigrette
- In a small bowl or mason jar add the vinaigrette ingredients (1/4 cup olive oil, 1 tbsp balsamic vinegar, minced garlic, 1 tsp dijon mustard, 1 tsp sriracha sauce, kosher salt, and black pepper) screw on the lid and shake vigorously to combine. (or whisk if using a bowl).
Assemble Salad
- In a large serving bowl add the roasted red pepper, crumbled feta, baby spinach leaves, chopped parsley, chopped pistachios, squash, drained lentils, and vinaigrette. Toss lightly to combine. Taste for seasoning then serve immediately.
Nutrition
Calories: 525kcal | Carbohydrates: 62g | Protein: 25g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 10mg | Sodium: 1.507mg | Potassium: 1.297mg | Fiber: 23g | Sugar: 8g | Vitamin A: 14.507IU | Vitamin C: 57mg | Calcium: 116mg | Iron: 7mg
