Squash and Lentil Salad with Feta
Prep time
Cook time
Total time
This hearty salad can be served on its own with crusty bread as a light vegetarian meal, or pair it with a more substantial main like roast chicken or grilled salmon for a more substantial supper.
Recipe type: Main Course
Serves: 4
Lentil-Squash Salad
  • ¾ cup French Puy lentils
  • 6 cups butternut or acorn squash, peeled and cut into 1" cubes
  • 2 tbsp olive oil
  • 1 tsp paprika
  • Salt and pepper
  • 4 cups baby greens
  • ½ cup crumbled feta cheese
Apple Cider Vinaigrette
  • ½ cup olive oil
  • ¼ cup maple syrup
  • ¼ cup apple cider vinegar
  • 2 tsp grainy Dijon mustard
  • Salt and pepper
Prepare the Salad:
  1. Cook lentils in boiling salted water until tender but firm, about 30 minutes. Drain, rinse under running cold water to stop the cooking process, and set aside.
  2. While the lentils are cooking, preheat oven to 375°F.
  3. In a large bowl, toss squash with oil, paprika, and a generous amount of salt and pepper. Arrange in single layer on a large baking sheet, and roast in preheated oven for 30-35 minutes or until tender and lightly caramelized, flipping over the squash cubes about halfway through. roast 20 minutes. Remove from oven and set aside to cool.
Make the Dressing:
  1. In a small bowl, whisk together olive oil, maple syrup, cider vinegar and mustard until combined. Season to taste with salt and pepper.
  1. In a large mixing bowl, toss the roasted butternut squash and cooked lentils with dressing until evenly coated.
  2. Arrange the greens on four small salad plates, or on a single large serving platter. Spoon the dressed butternut and lentils overtop, then sprinkle with crumbled feta. Serve immediately.
Recipe by Crumb: A Food Blog at https://www.crumbblog.com/fallin-for-you-squash-and-lentil-salad-with-feta/