This hearty Fall salad is packed full of flavor from butternut squash, feta cheese, lentil, spinach and onion and topped with a tangy garlic-sour cream dressing. Yum!
This recipe is a guest post from Inside the Rustic Kitchen. It has been updated in the years since, but remains a keeper!
This squash salad is incredibly easy to make and is just so comforting. I love to eat this warm but it's just as delicious eaten cold. Make this the day before for a ready-to-go lunch throughout the week or enjoy it for dinner with a glass of vino.
I love Fall ingredients such as squash, lentils, mushrooms, grains, and nuts. This squash salad is a bowl packed full of some of the best Fall ingredients, all topped with a creamy, delicious, garlic and sour cream dressing.
This is proper comfort food!
I use butternut squash in this recipe, but pumpkin would work perfectly too. I sprinkled the squash and red onion with some chili flakes (not too much, just enough for a little heat) and paprika and roast that in the oven until soft.
Then I toss lentils with a homemade dressing, feta, spinach and the spicy, warm squash and onion all together into a dreamy salad.
The salad is then topped with creamy cashews and dollops of garlicy sour cream. Oh it's SO good.
More salads to try:
- Broccoli Pasta Salad Recipe for an Easy Lunch
- Pesto Pasta Salad with Artichokes, Proscuitto and Mozzarella
- Salsa Verde Mexican Pasta Salad
- Bresaola Salad with Aplle and Radicchio
- Easy Russian Salad
Recipe
Squash Salad with Lentils and Feta
Ingredients
- 15.5 ounce Butternut Squash
- ½ large red onion
- ¾ cup Feta Cheese cut into cubes
- ½ cup sour cream
- 1 clove garlic peeled and crushed
- 1 teaspoon chili flakes
- 2 tablespoon olive oil
- 1 teaspoon paprika
- 2 cups spinach washed and dried
- juice of 1 lemon
- 1 teaspoon Dijon mustard
- 5 ⅓ cup Lentils pre cooked
- ⅛ cups cashews
- Salt to taste
- pepper to taste
Instructions
- Preheat the oven to 180°C/350F/gas mark 4. Chop the squash into medium sized cubes and place on a baking tray. Cut the red onion into rough chunks and add to the tray with the squash. Sprinkle over the chili flakes, paprika, salt and pepper and 1 tablespoon of oil, mix with your hands until the squash and onion is coated nicely. Roast in the oven for 30-35 minutes until soft, set aside.
- Add the garlic to the sour cream with a little salt and pepper and stir, set aside. Put the lentils in a large mixing bowl and add the mustard, lemon and 1 tablespoon oil. Mix until the lentils are coated. Add the spinach and feta to the bowl and the cooled squash and onion, mix until all combined. .
- Serve in large bowls topped with the cashews and dollops of sour cream
Nutrition
Nutrition details are an estimate, per serving.
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