Warm Butternut Squash, Lentil and Feta Salad - Secret Recipe Club

 

It's Secret Recipe Club time again!!  This time I was very excited to get a great blog to work with Farmgirl Gourmet.  Heather started this blog back in 2006 and her blog is filled with delicious recipes using a lot of organic and sustainable ingredients hence her tagline Homegrown, Local, Sustainable, Delicious!!  I orginally had a different recipe in mind to make from Heather's blog but very recently she posted this fantastic sounding recipe and I just had to make it.  I really love anything with butternut squash in it and this particular recipe with lentils, roasted peppers, pistachios and feta cheese sounded irresistable to me and I was right! YUM!  I adjusted the amounts of the ingredients and seasonings to my taste but the rest of the recipe is the same as the original recipe.

Warm Butternut Squash, Lentil and Feta Salad
(adapted from Farmgirl Gourmet)

Ingredients:
1 medium butternut squash, peeled, seeded and cubed
1 tablespoon olive oil
/21 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 teaspoon chili powder
3 cups chicken stock or water
1 cup dry brown lentils
1 red pepper, roasted, peeled, seeded and diced
1/2 cup reduced-fat feta cheese
3 handfuls baby spinach leaves
2 tablespoons Italian parsley, coarsely chopped
2 tablespoons roasted pistachios, chopped

Vinaigrette:
4 tablespoons olive oil
1 tablespoon balsamic vinegar
1 garlic clove, coarsely chopped
1 teaspoon dijon mustard
1 teaspoon Sriracha sauce
salt and pepper, to taste

Preparation:

Preheat oven to 425. On a large rimmed baking sheet add the butternut squash cubes, 3 tablespoons olive oil, 1 tablespoon salt, 2 teaspoons black pepper and 1 tablespoon chili powder. Toss to coat the squash. Bake for 30-40 minutes. Test doneness by piercing the squash with a fork. Remove and allow to cool for 5 minutes.   Meanwhile, in a medium sauce pan add the chicken stock and bring to a boil. Add the lentils and turn to medium-low and simmer for about 30 minutes. Or until the lentils are tender but not mushy. Turn off the heat and allow to cool for a few minutes.  In a small mason jar add the vinaigrette ingredients and add the lid. Shake vigorously to combine.   In a large bowl add the red pepper, feta, spinach, parsley, pistachios, squash, lentils and vinaigrette. Toss to combine and serve immediately.