Squash Salad with Lentils and Feta
A delicious and healthy salad with butternut squash, feta cheese, lentils and spinach.
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
Serving: 4peopleCalories: 1178kcalCarbohydrates: 172gProtein: 73gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 42mgSodium: 374mgPotassium: 2959mgFiber: 81gSugar: 10gVitamin A: 12439IUVitamin C: 38mgCalcium: 374mgIron: 21mg
Nutrition details are an estimate, per serving.
