HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconComforting Roasted Squash And Lentil Salad
Comforting Roasted Squash and Lentil Salad

Comforting Roasted Squash and Lentil Salad

Serves 2 | with Feta

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This hearty side is delicious hot, cold or at room temperature! You'll be the potluck hero with this satisfying salad.


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

Preparation Time30 minutes
Cooking difficultyMedium

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

340 g

Sweet Potato

398 mL

Lentils, canned

113 g

Red Onion

¼ cup

Feta Cheese, crumbled


1 tsp

Garlic Salt

2 tbsp

Balsamic Glaze


28 g


Not included in your delivery

2 tbsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories550 kcal
Fat24 g
Saturated Fat6 g
Carbohydrate71 g
Sugar18 g
Dietary Fiber12 g
Protein18 g
Cholesterol0 mg
Sodium1040 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Large Bowl
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425°F. Wash and dry all produce. Peel, then cut onion into 1/2-inch pieces. Peel, then cut sweet potatoes into 1/2-inch pieces. Add sweet potatoes, 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.


Meanwhile, 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.


Meanwhile, 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 sweet potatoes, 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.