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Butternut Squash, Lentil and Feta Salad

Butternut Squash, Lentil and Feta Salad

Image credit to: Beth Harris


  • 1 cup French Lentils
  • 1 cinnamon stick
  • 4 cloves garlic, peeled and smashed
  • 2 Butternut squash, peeled, seeded and sliced into 1/4" thick slices
  • 2-4 Tbsp olive oil
  • 1/2 cup mint leaves slivered, can substitute cilantro or dill
  • 1/3 cup crumbled feta
  • 4 scallions trimmed and sliced
  • 1/3 cup toasted pistachios chopped, can substitute pepitas or walnuts
  • Dressing:
  • 1/4 cup olive oil
  • 2 Tbsp pomegranate molasses
  • 1 Tbsp honey
  • 1/2 tsp ground cumin
  • 1/2 tsp Aleppo pepper
  • 1/2 tsp black pepper
  • Salt to taste
  • Balsamic Vinegar for drizzling
  • Pomegranate seeds (optional)


Heat oven to 400. Lightly oil baking sheets. Spread squash in single layer on baking sheets, brush with oilve oil and season with salt and pepper. Roast squash until tender and browning around the edges, about 30 mins.

Prepare dressing by whisking all ingredients in small bowl. Taste and adjust seasoning.

Meanwhile, rinse lentils and place in medium saucepan with cinnamon stick, garlic and 2 tsp salt. Add water to cover by about 1", bring to boil then reduce to low and let simmer until just tender, about 20 mins. Do not let lentils get mushy. Drain and transfer to large bowl, allow to cool then toss with mint and half of dressing.

Spread roasted squash on deep platter, top with lentil mixture, followed by feta, pistachios, scallions. Drizzle with remaining dressing and balsamic vinegar. Sprinkle with optional pomegranate seeds.

Adapted from the New York Times

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