This little ol’ recipe I found ages ago on Recipezaar has become one of my all-time favorites… with a few quick changes, of course. In fact, with one quick switcharoo, you’ve got yourself a meal fit for company — and it’s so easy you will definitely feel like you’re cheating.
Onto the Lentil, squash and feta salad recipe….
There’s actually nothing wrong with the original at all, and I tip my hat to Sackville, the poster at Recipezaar. Combining butternut squash, lentils, cumin, rosemary and feta cheese is a thing of beauty and flavor, I tell ya.
I choose to chop the butternut squash and toss it as part of the salad, roasting it with the same seasonings as Sackville suggests. Also, instead of tossing in the greens, I just serve the lentil mixture over them. It works better for leftovers and there’s plenty of dressing that seeps down and flavors the greens.
Speaking of the greens, I embrace the arugala from the original recipe, but I’ve tried just about every green there is and they all work great. Tonight’s was baby spinach.
Finally, don’t serve this dish with sausages and onions as suggested in the original recipe. Instead, head to your local BJ’s Wholesale Club, snag the pre-cooked whole duck, pop those babies into the oven for 15 minutes and you’ve got yourself a gourmet meal.
Clacked by Debbie McDuffee
on Apr 01, 2009 @ 13:00 EST5EDT
Wow – this sounds delicious! Not sure how my daughters will react to ANY of these ingredients, but it’s worth a try – even if I’m the only one who eats it.
The duck – I don’t know. That’s one thing I’ve never cooked. I’ve ordered it at fine restaurants and loved it and I’ve ordered it at the local Chinese takeout and hated it. It’s one of the items on my list of things to try cooking one day. I’ll have to scope out a good recipe….