Spicy Butternut Squash, Lentil and Feta Salad

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Spicy Butternut Squash, Lentil and Feta Salad calories by ingredient
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adapted from Real simple. recipe nutrition is without spinach or tomatoes. adapted from Real simple. recipe nutrition is without spinach or tomatoes.
Number of Servings: 6


    3/4 cup green lentils
    4 cups 1-inch pieces peeled seeded butternut squash
    2 tablespoons chipotle olive oil
    1 tablespoon blood orange olive oil
    1 teaspoon ground cumin
    1 teaspoon smoked paprika
    1/2 teaspoon sea salt
    4 cups baby spinach
    1 cup feta cheese, crumbled
    1 tablespoon dry mint leaves
    1 tablespoon red wine vinegar


the oil on the mixture, when tossed with greens is enough "dressing". Tomatoes add a nice bit of liquid to make the flavors blend well.


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 375F. 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.

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