Green Salad with Butternut, Feta and Lentils

Whether you are looking for a healthy side dish or an easy main meal, this vegetarian and gluten-free Butternut, Feta and Lentil Salad is a delicious and nutritious one that won’t disappoint! 

Healthy lentil salad

The addition of lentils in this butternut squash feta salad ensures an added boost of protein to your vegetable-packed meal while not overpowering the dish.  Lentils are also low in calories and rich in iron and folate. Not to mention that they provide great fibre to your diet which has been linked to a reduction of risk of heart disease! 

Apart from the health and nutritional benefits, this healthy salad is very straightforward and simple to make. And if you are pressed for time, you can also easily prepare your butternut in advance and simply add it to this recipe when needed. If you’d like to learn how to make baked butternut, you can have a read of my Baked Butternut Recipe here. 

Top up your salad

The simplicity of this butternut salad means that you can easily create your own variation of it by adding additional complementary ingredients such as cold roast chicken pieces or slices, drizzled with a favourite salad dressing such as honey and mustard dressing.  

This Butternut, Feta and Lentil Salad is perfect for the fall bounty of butternut squash and can be made in a little over 40 minutes, making it a great mid-week meal when you are on the go or just not in the mood for an elaborate meal. 


Butternut, Feta and Lentil Salad

This green salad variation is packed with proteins, vitamins and fibres. This quick meal comes with buttnut squash, brown lentils, greens, paprika and spinach. Try my recipe.
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Salad
Cuisine International
Servings 6 servings


  • Salad bowl
  • chopping board


  • ½ butternut peeled and cubed
  • 2 tblsp honey
  • 200 g fresh lettuce or packed, 1 packet
  • 100 g baby spinach
  • 250 ml brown lentils tinned , rinsed and drained
  • ½ a punnet cherry tomatoes
  • 4 baby carrots sliced
  • ½ apple finely chopped
  • 1 cup red, yellow & green peppers, chopped
  • 100 g feta cheese


  • Preheat oven to 190° C.

  • Place the cubes butternut in a roasting dish, drizzle with olive oil and roast until cooked, about 35 minutes.
  • Drizzle the honey over the warm butternut and toss to coat well. Set aside to cool.

  • Arrange the lettuce and spinach on a serving platter and top with the remaining ingredients, ending with the butternut and feta cheese.
  • Season and serve with the dressing of your choice.

Keyword healthy, Pumkin
green salad with lentils, bell pepper and squash


Hi, I am Susan. I love the art of cooking and I love life! Also am keen to inspire you and try out new ways of cooking. Here on My Golden Pear I write about the latest trends, share my travel discoveries and enjoy improving home and garden.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating