Comforting Roasted Squash and Lentil Salad
with Feta
This hearty side is delicious hot, cold or at room temperature! You'll be the potluck hero with this satisfying salad.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Butternut Squash, cubes
1 unit(s)
Lentils, canned
(May contain traces of: Gluten, Wheat)
1 unit(s)
Red Onion
¼ cup
Feta Cheese, crumbled
4 g
Garlic Salt
(May contain traces of: Wheat, Milk, Sulphites, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
2 tbsp
Balsamic Glaze
28 g
Pepitas
Not included in your delivery
0.13 tsp
Pepper*
2 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Peel, then cut onion into 1/2-inch pieces. Add squash, onions, half the garlic salt and 1 tbsp oil to a parchment-lined baking sheet. Season with pepper, then toss to coat. Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 20-22 min.
While squash and onions roast, drain and rinse lentils. Add balsamic glaze, remaining garlic salt and 1 tbsp oil to a large bowl. Season with pepper, then whisk to combine. Add lentils, then stir to combine.
While lentils marinate, heat a medium non-stick pan over medium heat. When hot, add pepitas to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
Add squash, onions and half the pepitas to the large bowl with lentils, then gently toss to combine. Divide salad between plates. Sprinkle feta and remaining pepitas over top.
