Thursday, October 22, 2020

Roasted butternut squash, lentils and feta salad

I am trying to eat more salad these days. I saw this recipe by Yotam Ottolenghi in his book Simple where he had roasted the butternut with lentils and a cheese called Dolcelatte. I didn't have this particular cheese so used feta and added some salad greens mix and pomegranate seeds which gave a sweet pop when you eat.
I love roasted butternut, especially when roasted with the skin on. It is  delicious all by itself even

The butternut is cut into chunks and along with some onion wedges mixed with some olive oil, chilli flakes, pepper, some dried mixed herbs and salt, then roasted.

ready to roast

I used green lentils,  which I cooked until tender.

Then into a large bowl add lentils the roasted butternut, onion wedges, mixed salad leaves or you can use baby spinach or even some kulha fila faiy and pomegranate seeds. Then crumble in the feta and add the dressing mix of lime juice, garlic, olive oil, salt, pepper, and honey. Toss gently and serve. Serve as a light meal or with some roast or grilled chicken if you want some meat. Feta is optional you can leave it out if you dont have any.

The recipe is inspired and adapted from this recipe by Yotam Ottolenghi.

Yield: 2-4

Roasted butternut squash, lentils and feta salad

prep time: 20 mins cook time: 45 mins total time: 65 mins


  • Juice of 1/2 lime
  • 1 small clove of garlic
  • 1 tbsp olive oil
  • a tiny drizzle of honey
  • salt and ground black pepper
  • 300g butternut squash
  • 1 large onion, cut into wedges
  • 1/4 tsp dried chilli flakes
  • 1/4 tsp dried mixed herbs
  • salt and pepper
  • 2 tbsp olive oil
  • 1/2 cup  brown or green lentils
  • half of a packet of mixed salad greens or 2 big handfuls of baby spinach or any other lettuce , maybe go local and add some kulha fila faiy
  • 1 big handful of pomegranate seeds
  • small piece feta, crumbled (optional)


How to cook Roasted butternut squash, lentils and feta salad

  1. Mix all the dressing ingredients in a bowl and whisk with a fork till well mixed. taste and adjust. set aside
  1. Do not peel the butternut. Cut in half, scoop out the seeds and cut into 1 1/2 cubes or pieces. Place in a bowl along with the onion wedges. Add chili flakes, pepper, salt, and dried herbs and olive oil. Toss and mix and then arrange in a layer in a roasting pan. Place in a preheated oven of 200 degrees C and roast for about 45 minutes.
  2. Cook the lentils in lightly salted water till tender, drain and place in a mixing bowl. Add the roasted butternut and onion wedges.  Wash the salad leaves or spinach of kulhafiila faiy and add to the bowl, along with the pomegranate seeds. Then crumble the feta, if using, in. 
  3. Finally, stir in the dressing. Toss the salad gently to mix and serve warm or cold as a light meal or even alongside some roast chicken.
Created using The Recipes Generator


  1. Love Yotam Ottolenghi's recipes :-) Your butternut salad with Feta looks terrific! I am not a salad person (all the salads and veggies I made are usually for my husband), but I definitely would love to taste this one.

    1. Hahaha, all this time I thought you enjoyed them. I cant make a salad as a main course as my husband doesnt enjoy them.

  2. I really like the combo of feta and lentils. And the squash sounds so good in this recipe! Really nice dish -- thanks.

  3. Hello Nammi, this is so refreshing salad, love the lentils, and pomegranate seeds in the recipe. I'm happy to have found your blog, with a totally different Maldivian Recipes.

  4. The combo sounds yummy especially roasted squash, beautiful recipe


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