Warm Butternut Squash, Lentil & Feta Salad

By á-32

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 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

Preparation

Step 1

1 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.
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.

Makes 6 Main Course Servings.