Roasted Squash Salad Recipe
butternut squash, green lentils, bacon, feta, red onion, sweet potato vinaigrette
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Ingredients
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Main Ingredients
Vinaigrette
Method
Preparation of Ingredients
- 1
Prepare the Butternut Squash
Preheat your oven to 400°F (200°C). Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes. Toss the cubes with olive oil, salt, and black pepper, then spread them out on a baking sheet.
- 2
Cook the Lentils
In a medium saucepan, combine lentils with 3 cups of water. Bring to a boil, then reduce heat to simmer. Cook for about 20-25 minutes or until tender. Drain and set aside.
- 3
- 4
Chop the Red Onion
Peel and finely chop the red onion. Set aside.
- 5
Prepare the Sweet Potato
Prick the sweet potato with a fork and microwave it for 5-7 minutes until soft. Allow to cool slightly, then peel and mash it in a bowl.
Making the Vinaigrette
- 6
Combine Vinaigrette Ingredients
In a mixing bowl, whisk together the mashed sweet potato, olive oil, apple cider vinegar, honey, salt, and black pepper until smooth and well combined.
Assemble the Salad
- 7
Combine Ingredients
In a large bowl, combine the roasted butternut squash, cooked lentils, crumbled bacon, chopped red onion, and feta cheese.
- 8
Dress the Salad
Pour the sweet potato vinaigrette over the salad ingredients and toss gently to combine.
- 9
Serve
Serve the roasted squash salad warm or at room temperature, garnished with additional feta if desired.