Monday, February 27, 2012

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)

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

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


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.


  1. This looks lovely! What great flavors, yum. :)

  2. So glad you enjoyed this recipe. It's one of my all time faves!! Glad to find you via SRC too. Happy Reveal Day!!

  3. Such great flavors all in one gorgeous salad.

    If you haven't already, I'd love for you to check out my Group 'A' SRC entry: Crunchy Fudgy Heart Bites and my Group 'D' entry: Health(ier) Peanut Brittle

    Cook Lisa Cook

  4. The colors in this dish are beautiful and it sounds tasty as well.

  5. Oh, this sounds and looks wonderful. I have a butternut in the fridge and this will be on tomorrow's menu. Thanks!

  6. Yum! This salad sounds fabulous. I'm adding it to my list of things to make this week!

  7. that's funny: i happen to have some feta and b-nut (as i so affectionately call it) in the fridge.. and i think i have lentils too. hello, supper!

    Happy SRC day!

  8. Feta cheese is one of my favs, and I bet it goes wonderfully with the butternut squash.


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