So, i thought I had made this
recipe, but after i started to write down what exactly i had created, i figured out, i had started with this recipe as an “idea” and pretty much swapped out all the pieces to still create something yummy!
Spicy Butternut Squash, Lentil and Feta Salad
- 3/4 cup green lentils
- 4 cups 1-inch pieces peeled seeded butternut squash
- 2 tablespoons chipotle olive oil
- 1 tablespoon blood orange olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 4 cups baby spinach
- 1 cup feta cheese, crumbled
- 1 tablespoon dry mint leaves
- 1 tablespoon red wine vinegar
Place lentils in small bowl. Cover with cold water and soak 10 minutes; drain.
Cook lentils in boiling salted water until tender but firm, about 30 minutes. Drain lentils. Rinse under cold water, then drain.
Preheat oven to 375°F. Place squash in large bowl; toss with 2 tablespoons chipotle oil, cumin, paprika, and sea salt. Arrange squash in single layer on baking sheet; roast 20 minutes. Turn squash over. Roast until tender, 10 to 15 minutes. Cool.
Combine lentils, squash, and oil from baking sheet, mint, vinegar, and 1 tablespoon blood orange oil. Season with salt and pepper. When ready to eat, place spinach in a bowl, top with the lentil mixture, top with cheese to taste. Stir to combine oil with spinach.