Lentil, butternut squash, beetroot and feta salad

Butternut, Beet & Lentil Salad with Herby Dressing Recipe

30 Minutes
Serves: 2
A delicious butternut, beet and feta salad bowl with sweet roasted butternut squash and beetroot mixed with earthy lentils and creamy feta coated in a fresh herby dressing served with a crusty bread roll.

Recipe Ingreds


  • 300 grams beetroot
  • black pepper (to taste)
  • 0.5 butternut squash
  • 50 grams feta cheese
  • 1 tin tinned green lentils
  • 3 tsp olive oil
  • 80 grams frozen peas
  • salt (to taste)
  • 2 shallots


  • black pepper (to taste)
  • 4 sprig coriander
  • 3 sprig mint
  • 2 tbsp olive oil
  • salt (to taste)
  • 1 tbsp white wine vinegar


  • 2 crusty bread rolls

Recipe with pictures Steps

Step 1

  • set the oven to 190C 375F or gas mark 5

Step 2

  • peel and chop the beetroot into cube

Step 3

  • peel and chop the butternut squash into cube

Step 4

  • lightly coat the baking tray with oil using a pastry brush
  • add the butternut squash and beetroot cubes to the baking tray coat in oil
  • place in the oven
  • cook for 15 mins to 20 mins

Step 5

  • heat the olive oil in the frying pan
  • peel and chop the shallots in half and then in eights lengthwise
  • add the shallots to the pan
  • cook the onions till soft

Step 6

  • while the onions are cooking

Step 7

  • cut the feta cheese into cubes

Step 8

  • open the tin of lentils and place in a sieve rinse with cold water

Step 9

  • chop the mint and coriander
  • make a herb vinaigrette by adding 2tbsp olive oil and the 4 tsp white wine vinegar into a small bowl add half the herbs and salt and pepper and a pinch of sugar. Mix thoroughly

Step 10

  • when the shallots are cooked
  • remove from the heat
  • add the lentils
  • add the feta cheese
  • stir to mix the ingredients

Step 11

  • add the frozen peas to the frying pan
  • season with salt and pepper
  • return to the heat and gently warm through

Step 12

  • remove the beetroot and butternut squash from the oven
  • place in the large bowl
  • add the contents of the frying pan to the bowl
  • add the herby dressing and mix thoroughly

Step 13

  • place the contents of the bowl into a serving dish
  • sprinkle the remaining herbs over the top and serve

Step 14

  • serve with crusty rolls

Recipe Utensils

  • 1 baking tray
  • 1 chopping board
  • 1 large bowl
  • 1 large frying pan
  • 1 large knife
  • 1 sieve
  • 1 small bowl

How to make our lentil, butternut, beetroot and feta salad

Cut the Butternut and beetroot into cubes and roast.  Cook the shallots till lightly caramelised, add the rinsed lentils and warm, crumble in the feta add the frozen peas cook till thawed, remove from the heat. Add the roast vegetables to the lentil mixture, add the herb dressing and serve with crusty bread. 

What makes our butternut squash and feta salad the best

This salad is warm and comforting with the roast vegetables and lentils, what makes this recipe special is the deliciously fresh herb dressing.

Lentil, beetroot and feta salad bowl for dinner tonight 

This recipe is the perfect spring, summer or autumn salad, this salad is a meal in a bowl and doesn't really need anything adding to the dish, we would serve it with crusty bread or a warm naan bread. This salad is perfect for vegetarians 

Other vegetarian healthy salad recipes

Greek Broad Bean & Pasta Salad with Rosemary Dressing

Greek Grilled Aubergine with Rice & Feta Salad

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