Comforting Roasted Squash and Lentil Salad
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Comforting Roasted Squash and Lentil Salad

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.

Tags:
Veggie

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

/ serving 2 people

340 g

Butternut Squash, cubes

1 unit(s)

Lentils, canned

(May contain Gluten, Wheat)

1 unit(s)

Red Onion

¼ cup

Feta Cheese, crumbled

1 tsp

Garlic Salt

(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)

2 tbsp

Balsamic Glaze

28 g

Pepitas

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Pepper*

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Nutrition Values

Calories430 kcal
Fat22 g
Saturated Fat2 g
Carbohydrate47 g
Sugar11 g
Dietary Fiber10 g
Protein15 g
Cholesterol0 mg
Sodium950 mg
Trans Fat0 g
Potassium1850 mg
Calcium100 mg
Iron6.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Parchment Paper
•Baking Sheet
•Measuring Spoons
•Strainer
•Large Bowl
•Whisk
•Medium Non-Stick Pan

Instructions

Roast squash and onions
1

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.

Marinate lentils
2

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.

Toast pepitas
3

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.

Finish and serve
4

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.