You must be logged in to post a review.
Quick salad of spinach greens, spicy roasted butternut squash, earthy lentils and tart feta cheese.
1. Preheat oven to 425 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. When it’s done, remove it from the oven and allow to cool for 5 minutes.
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 them to cool for a few minutes.
3. Into a small mason jar, add the vinaigrette ingredients. Put the lid on the jar and shake vigorously to combine.
4. Into a large bowl add the red pepper, feta, spinach, parsley, pistachios, squash, lentils and vinaigrette. Toss to combine and serve immediately.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!