Spicy Butternut Squash, Lentil and Feta Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3/4 cup green lentils4 cups 1-inch pieces peeled seeded butternut squash 2 tablespoons chipotle olive oil1 tablespoon blood orange olive oil1 teaspoon ground cumin1 teaspoon smoked paprika1/2 teaspoon sea salt4 cups baby spinach1 cup feta cheese, crumbled1 tablespoon dry mint leaves1 tablespoon red wine vinegar
Place lentils in small bowl. Cover with cold water and soak 10 minutes; drain.
Cook lentils in boiling salted water until tender but firm, about 30 minutes. Drain lentils. Rinse under cold water, then drain.
Preheat oven to 375°F. Place squash in large bowl; toss with 2 tablespoons chipotle oil, cumin, paprika, and sea salt. Arrange squash in single layer on baking sheet; roast 20 minutes. Turn squash over. Roast until tender, 10 to 15 minutes. Cool.
Combine lentils, squash, and oil from baking sheet, mint, vinegar, and 1 tablespoon blood orange oil. Season with salt and pepper. When ready to eat, place spinach in a bowl, top with the lentil mixture, top with cheese to taste. Stir to combine oil with spinach.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user NWILKER.
Cook lentils in boiling salted water until tender but firm, about 30 minutes. Drain lentils. Rinse under cold water, then drain.
Preheat oven to 375°F. Place squash in large bowl; toss with 2 tablespoons chipotle oil, cumin, paprika, and sea salt. Arrange squash in single layer on baking sheet; roast 20 minutes. Turn squash over. Roast until tender, 10 to 15 minutes. Cool.
Combine lentils, squash, and oil from baking sheet, mint, vinegar, and 1 tablespoon blood orange oil. Season with salt and pepper. When ready to eat, place spinach in a bowl, top with the lentil mixture, top with cheese to taste. Stir to combine oil with spinach.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user NWILKER.
Nutritional Info Amount Per Serving
- Calories: 270.9
- Total Fat: 12.8 g
- Cholesterol: 22.3 mg
- Sodium: 673.4 mg
- Total Carbs: 30.7 g
- Dietary Fiber: 10.4 g
- Protein: 11.1 g
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