Comforting Roasted Squash and Lentil Salad as an extra
Serves 2
This hearty side is delicious hot, cold or at room temperature! You'll be the potluck hero with this satisfying salad.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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*
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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.
