Spicy Butternut Squash, Lentil and Feta Salad
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
Introduction
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
Ingredients
-
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
Tips
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.
Directions
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.