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

Comforting Roasted Squash and Lentil Salad

Serves 2 | A hearty salad full of warm flavours

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

Tags:
Veggie
Salad
Allergens:
Milk
Sulphites

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

/ serving 2 people

340 g

Butternut Squash, cubes

398 mL

Lentils, canned

113 g

Red Onion

¼ cup

Feta Cheese, crumbled

(Contains Milk)

1 tsp

Garlic Salt

2 tbsp

Balsamic Glaze

(Contains Sulphites)

28 g

Pepitas

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Pepper*

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Nutrition Values

Calories510 kcal
Fat24 g
Saturated Fat4 g
Carbohydrate58 g
Sugar19 g
Dietary Fiber12 g
Protein28 g
Cholesterol0 mg
Sodium1150 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

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

Instructions

Roast squash and onions
1

Before starting, preheat the oven to 425˚F. Wash and dry all produce. 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 the of 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.

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