Squash, Lentil, & Feta Salad Recipe

This seasonal salad is great for cool, crisp Fall days or cold Winter nights. 

Allergen Information
Allergen Information
Product contains:
  • Milk


  • 1 package Fresh Express Organic Baby Arugula
  • 1/2 cup green lentils
  • 1 large butternut squash, peeled, seeded and diced
  • 3 Tbsp. olive oil
  • 1 tsp. ground cumin
  • 1/2 tsp. sea salt
  • 1/2 tsp. fresh ground pepper
  • 1 cup feta, crumbled
  • 1.5 Tbsp. red wine vinegar


  • Preheat oven to 375 degrees F.
  • Place lentils in small bowl. Cover with cold water & soak for 10 minutes. Drain.
  • Cook in boiling salted water about 30 minutes, until firm. Drain, rinse under cold water, and drain again.
  • Place diced squash in large bowl and toss with 2 tablespoons of the olive oil, cumin and sea salt.
  • Arrange squash in single layer on baking sheet, and roast until tender for 30-35 minutes, turning the squash after about halfway through. Cool.
  • Combine lentils, squash, and oil from baking sheet with arugula, an additional tablespoon of oil, and red wine vinegar. Season with salt and pepper, and toss.
  • Divide onto plates, top with feta and serve.
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