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Squash Winter Salad

Level: Easy

Prep time: 25 Minutes

Cook time: 45 Minutes

Yield: 4-6 Servings

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1 medium butternut squash
2 medium sweet potatoes
1 Tbsp ground cumin
2 tsp. salt
pinch of paprika
1/4 cup Pasolivo California Blend Olive Oil
1 cup blonde-green lentils
4 cups cold, non-salted water

1/4 cup lemon juice
1/2 cup Pasolivo California Blend Olive Oil
1/2 cup green onions, finely chopped
1/2 cup feta cheese
chopped nuts and bacon (optional)
Pre-heat oven to 400 degrees F. Cut peeled butternut squash and sweet potatoes into 1/2-inch cubes. Place cubes in casserole dish and add cumin, salt, and paprika. Mix and cover with foil and bake for 30-45 minutes. While the squash and potatoes are baking, rinse and boil lentils in the non-salted water. Once boiling, reduce heat and simmer for 30 min. then drain. Gently fold in all ingredients including feta and onions. Mix and add dressing. Serve at room temperature.


8530 Vineyard Drive
Paso Robles, CA 93446
Phone: 805.227.0186 FREE
Fax: 805.226.8809



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