Warm Lentil Salad with Roasted Butternut Squash and Feta

INGREDIENTS

For the Salad

  • ½ cup green lentils

  • 1/4 tsp cinnamon

  • 4 garlic cloves, peeled and smashed

  • salt

  • 1 butternut squash

  • 1 tablespoon extra-virgin olive oil

  • ½ teaspoon black pepper

  • ¼ cup crumbled feta

  • 4 scallions, trimmed and thinly sliced

  • 2 tablespoons roasted, salted pepitas (pumpkin seeds)

    For the Dressing

  • ¼ cup extra-virgin olive oil

  • 2 tablespoons balsamic vinegar

  • 1 tablespoon honey

  • ½ teaspoon ground cumin

  • ¼ teaspoon ground cayenne

  • ½ teaspoon black pepper

  • Salt

  1. Preheat the oven to 400 degrees.

  2. Pick any debris from the lentils, then rinse the lentils under running water. Transfer them to a medium saucepan, then add the cinnamon, garlic and 1 teaspoon salt.

  3. Add enough water to cover everything by 1 inch. Bring the water to a rolling boil over medium-high heat, then reduce to low and let simmer until the lentils are tender but not mushy, about 20 minutes. Drain the lentils, garlic, then transfer the lentils to a large bowl.

  4. While the lentils cook, prepare the squash: Trim and discard the top and bottom ends of the squash. Peel the squash, halve it lengthwise, and remove and discard the strings and seeds. Slice the squash crosswise ¼-inch thick and place the pieces on a baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper.

  5. Roast the squash until completely tender, slightly caramelized and golden brown, about 30 minutes. Remove from the oven, and let cool for 10 minutes. Once cool, add to the lentils.

  6. While the squash cooks, prepare the dressing: In a small bowl, whisk the olive oil, balsamic vinegar, honey, cumin, cayenne and black pepper. Taste and season to taste with salt.

  7. Sprinkle the feta, scallions and pumpkin seeds over the lentils and squash. Pour 2 to 3 tablespoons of the dressing over the lentils and squash. Serve warm or at room temperature, with the remaining dressing on the side.

Recipe adapted from nytimes