Warm Butternut Squash, Lentil & Feta Salad | Recipe Cart | Recipe Cart

Ingredients

• 1 medium butternut squash, peeled, seeded and cubed
• 3 tablespoons olive oil
• 1 tablespoon salt
• 2 teaspoons pepper
• 1 tablespoon chili powder
• 3 cups chicken stock or water
• 2 cups dry brown lentils
• 1 red pepper, roasted, peeled, seeded and diced
• 1/2 cup reduced-fat feta cheese
• 3 handfuls baby spinach leaves
• 2 tablespoons Italian parsley, coarsely chopped
• 2 tablespoons roasted pistachios, chopped
• 4 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 garlic clove, coarsely chopped
• 1 teaspoon dijon mustard
• 1 teaspoon Sriracha sauce
• salt and pepper, to taste