salad with feta and lentils

Oh my gosh….who knew that lentils and squash in a salad would be tasty?! 🙂 If I was a kid 20 years ago and you asked me to try this I would have been hesitant. Oh how time has changed me! I am a much more adventurous eater and food creator now. 😉 I love finding new strange food combinations that are weird and wonderful! I had some left over butternut squash to use up so I roasted it in the oven, I wanted to add some more heartiness to the salad so I cooked up some beluga lentils to put in the salad as well. I think a few different salad dressings would work for this salad…..I was tempted to try balsamic reduction but ended up choosing miso gravy instead. If you make this and try a different dressing, please leave a comment and let me know how it turned out!! 🙂

squaush, feta lentil salad

Fall Squash Lentil and Feta Salad
Recipe type: Salad
Cuisine: Vegetarian
Serves: 1
  • 2 cups of lettuce
  • ⅓ cup of cooked and cooled Beluga lentils
  • 2 tbs goat cheese feta
  • 1 tbs of cranberries
  • 1 tbs almonds
  • ⅓ cup of cooked and cooled slivered butternut squash.
  • 2 tbs miso gravy dressing
  1. First prepare the squash and lentils or do it the night before. Cook the squash in slices in the oven for 15 min at 350 degrees. Cook the lentils in a pot of boiling water according to there package instructions. Let both cool.
  2. Now build your salad by laying all of the ingredient.
  3. Serve and enjoy!

lentil squash salad