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Warm Butternut Squash, Lentil & Feta Salad
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Overview
- Recipe Type: Entree
- Serves 4
Ingredients
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 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 tasteDirections
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.
