Warm Butternut Squash, Lentil & Feta Salad
This Warm Butternut Squash, Lentil, & Feta Salad is not only incredibly flavorful but also a filling main course salad. Lightly dressed with a quick vinaigrette and dinner is served.
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 brown 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
- 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.
- 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.
- In a small mason jar add the vinaigrette ingredients and add the lid. Shake vigorously to combine.
- In a large bowl add the red pepper, feta, spinach, parsley, pistachios, squash, lentils and vinaigrette. Toss to combine and 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
