Dive into the vibrant flavors of the Mediterranean with our Spicy Squash Salad with Lentils and Feta Cheese! This delightful dish is not only a feast for the eyes but also a powerhouse of nutrition, combining the sweetness of roasted butternut squash, the heartiness of lentils, and the creamy tang of feta cheese. Perfect for a light lunch or as a stunning side dish at your next gathering, this salad is sure to impress your taste buds and your guests. Ready to elevate your salad game? Let’s get cooking!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 cup cooked lentils
- 1/2 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 cups spinach
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking.
- Prepare the butternut squash by peeling and cutting it into 1-inch uniform cubes. Ensure the pieces are roughly the same size for even roasting.
- In a large mixing bowl, toss the cubed squash with olive oil, chili powder, cumin, salt, and pepper. Make sure each squash cube is evenly coated with the spice mixture.
- Spread the seasoned squash cubes in a single layer on the prepared baking sheet. Avoid overcrowding to ensure proper roasting and caramelization.
- Roast the squash in the preheated oven for 25-30 minutes, turning once halfway through cooking. The squash should be tender and have golden-brown edges.
- While the squash is roasting, prepare the lentils if not already cooked. Drain and let them cool to room temperature.
- In a large serving bowl, create a bed of fresh spinach leaves as the base of the salad.
- Once the roasted squash has cooled for 5-10 minutes, gently layer it over the spinach.
- Add the cooked lentils on top of the squash, distributing them evenly.
- Sprinkle crumbled feta cheese over the salad, allowing it to nestle between the squash and lentils.
- Optional: Drizzle with additional olive oil and sprinkle extra salt and pepper to taste before serving.
- Serve the salad warm or at room temperature, ensuring all ingredients are well combined but not overmixed.
Tips
- Perfect Roasting: Make sure to cut your butternut squash into uniform cubes to ensure even cooking. This will help achieve that perfect caramelization and tenderness.
- Spice It Up: Feel free to adjust the amount of chili powder and cumin based on your spice preference. For an extra kick, consider adding a pinch of cayenne pepper!
- Fresh Ingredients: Use fresh spinach for a crisp texture and vibrant color. You can also substitute with arugula for a peppery flavor twist.
- Feta Variations: If you want to try something different, experiment with flavored feta cheese (like herb-infused) to add an extra layer of taste.
- Make Ahead: You can roast the squash and cook the lentils in advance. Just assemble the salad when you’re ready to serve for the best flavor and freshness.
- Serving Suggestions: This salad can be enjoyed warm or at room temperature, making it perfect for meal prep or potlucks. Consider pairing it with grilled chicken or fish for a complete meal.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 12g
Fat: 13g
Saturated Fat: 4g
Cholesterol: 15mg
