Warm Butternut Squash, Lentil & Feta Salad

Step 1

Preheat oven to 425º F. On a large rimmed baking sheet add the butternut squash cubes, 3 tablespoons olive oil, 1 tablespoon salt, 2 teaspoons black pepper and 1 tablespoon chili powder. Toss to coat the squash. Bake for 30-40 minutes. Test doneness by piercing the squash with a fork. Remove and allow to cool for 5 minutes.

Step 2

Meanwhile, in a medium sauce pan add the chicken stock and bring to a boil. Add the lentils and turn to medium-low and simmer for 15-20 minutes. Or until the lentils are tender but not mushy. Turn off the heat and allow to cool for a few minutes.

Step 3

In a small mason jar add the vinaigrette ingredients and add the lid. Shake vigorously to combine.

Step 4

In a large bowl add the red pepper, feta, spinach, parsley, pistachios, squash, lentils and vinaigrette. Toss to combine and serve immediately.