Squash Winter Salad
This hearty salad is your perfect winter recipe! Featured as our recipe of the month for January, this will appeal to everyone!
1 medium butternut squash
2 medium sweet potatoes
1 tablespoon ground cumin
2 teaspoons salt
pinch of paprika
1/4 cup Pasolivo California Blend olive oil
1 cup blonde-green lentils
4 cups cold, non-salted water
1/4 cup lemon juice
1/2 cup Pasolivo California Blend olive oil
1/2 cup green onions, finely chopped
1/2 cup feta cheese
chopped nuts and bacon (optional)
Pre-heat oven to 400 degrees F. Cut peeled butternut squash and sweet potatoes into 1/2-inch cubes. Place cubes in casserole dish and add cumin, salt, and paprika. Mix and cover with foil and bake for 30-45 minutes. While the squash and potatoes are baking, rinse and boil lentils in the non-salted water. Once boiling, reduce heat and simmer for 30 min. then drain. Gently fold in all ingredients including feta and onions. Mix and add dressing. Serve at room temperature.