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Roasted Butternut Squash and Pear Salad with Lentils

Julia
  • 50 minutes
  • Serves

INGREDIENTS

5 oz

Baby spinach

1

Bosc pear, large

1/3 cup

Cranberries, dried

1 cup

Lentils, cooked

1 tsp

Orange, zest

2

Sage, leaves

3 tbsp

Balsamic vinegar

2 tsp

Maple syrup, pure

1/4 tsp

Cinnamon, ground

1/8 tsp

Salt

1/3 cup

Olive oil

1/4 cup

Orange juice, fresh

1/3 cup

Feta cheese

1 inch small butternut squash (peeled and chopped into 1/2- slices)