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    You are in: Home / Recipes / Lentil, Squash and Feta Salad Recipe
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    Lentil, Squash and Feta Salad

    Lentil, Squash and Feta Salad. Photo by Sackville

    1/3 Photos of Lentil, Squash and Feta Salad

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Sackville's Note:

    A little something I threw together one night. Great for a vegetarian meal. You can add some browned sausages on the side or sliced in the salad for meat lovers.

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    Units: US | Metric

    For the squash

    For the lentil salad


    1. 1
      Heat the oven to 200°C.
    2. 2
      Toss the squash with the olive oil and seasoning and roast in a baking tray for 30-40 minutes until tender, stirring occasionally.
    3. 3
      About 10 minutes before the squash is done, add in the cherry tomatoes.
    4. 4
      Meanwhile, cook the lentils according to the package instructions.
    5. 5
      Drain and let cool slightly.
    6. 6
      Mix with the olive oil, lemon juice, vinegar and brown sugar.
    7. 7
      Just before serving mix in the salad leaves and feta. Season to taste.
    8. 8
      Arrange the squash over the top. You may have a fair bit of squash left if you use a large squash. You can use this in other salads later or make it into a soup.
    9. 9
      If you like, you can also fry some sausages and onions and serve them alongside the salad. Or slice the sausages and mix them, once cooked, with the lentils.

    Ratings & Reviews:


    Nutritional Facts for Lentil, Squash and Feta Salad

    Serving Size: 1 (641 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 867.8
    Calories from Fat 348
    Total Fat 38.7 g
    Saturated Fat 8.3 g
    Cholesterol 22.2 mg
    Sodium 310.0 mg
    Total Carbohydrate 109.3 g
    Dietary Fiber 34.1 g
    Sugars 21.9 g
    Protein 29.8 g

    The following items or measurements are not included:

    salad leaves

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