Spicy Butternut Squash and Lentil Salad
Its not news that autumn is setting in here in London. Though photos of you enjoying the Indian Summer back in San Francisco keep emerging to test my jealousy level, I’m starting to get quite excited about the leaves changing colors, crisp air, and warm roast vegetables here.
This is a great salad that can be served as a main meal, or in smaller portions as a starter. The spicy flavors on the butternut squash are offset by the creaminess of the feta and the sweetness of the dried cranberries.
This recipe was inspired by Deb’s spicy squash salad on The Smitten Kitchen. You’ve probably seen the great stuff she’s put out of the years, but if not, be sure to check her blog and several cook books out!
1 small butternut squash, peeled and cut into small cubes
1 tsp cumin
1 tsp chili powder
1 tbs olive oil
½ cup Du Puy Lentils, rinsed
2 cups rocket
½ cup dried cranberries
½ cup crumbled feta
Preheat oven to 200C. Toss the butternut squash with the cumin, chilli powder, and oil. Spread on a baking tin and roast for 35 minutes, turning half way through.
While squash is baking, place lentils in a saucepan and cover with salted water. Bring to boil, then reduce heat and simmer for 25 minutes or until lentils are tender. Drain remaining water.
In a large serving bowl, combine rocket, cranberries, and feta. Then mix in your cooked squash and lentils. Season with salt and pepper and enjoy warm or cold!