Warm Butternut Squash, Lentil & Feta Salad

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  • Recipe Type: Entree
  • Serves 4


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 Daily Pantry Medley of 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

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



Preheat oven to 425.  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.


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