Roasted Butternut Squash And Lentil Salad Recipe

Recipe By Slurrp

This roasted butternut squash and lentil salad is a hearty and nutritious dish that is perfect for a light lunch or dinner. The sweet and caramelized butternut squash pairs perfectly with the earthy lentils, creating a delicious and satisfying combination. Tossed with a tangy vinaigrette and topped with crunchy toasted almonds, this salad is packed with flavor and texture. It's also versatile and can be served warm or cold, making it a great option for meal prep or potlucks.

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1hr 15minstotal
1hr 15m.total
Roasted Butternut Squash And Lentil Salad
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Ingredients for Roasted Butternut Squash And Lentil Salad Recipe

  • 1/4 Small Butternut Squash, Peeled And Diced
  • 1/2 tablespoon Olive Oil
  • As required Salt And Pepper, To Taste
  • 1/4 cup Dried Lentils
  • 1/2 tablespoon Lemon Juice
  • 1/4 tablespoon Dijon Mustard
  • 1/4 tablespoon Honey
  • 0.06 cup Olive Oil
  • 0.06 cup Toasted Almonds, Chopped

Directions: Roasted Butternut Squash And Lentil Salad Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F (200°C).
  • STEP 2.Peel and dice the butternut squash into bite-sized cubes.
  • STEP 3.Toss the butternut squash cubes with olive oil, salt, and pepper.
  • STEP 4.Spread the seasoned butternut squash cubes on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
  • STEP 5.While the butternut squash is roasting, cook the lentils according to package instructions. Drain and set aside.
  • STEP 6.In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to make the vinaigrette.
  • STEP 7.In a large bowl, combine the roasted butternut squash, cooked lentils, and vinaigrette. Toss gently to coat.
  • STEP 8.Sprinkle the toasted almonds over the salad before serving.
  • STEP 9.Serve the roasted butternut squash and lentil salad warm or cold.
  • STEP 10.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

  • To save time, you can roast the butternut squash and cook the lentils ahead of time.
  • Feel free to add other vegetables or toppings to the salad, such as cherry tomatoes, feta cheese, or dried cranberries.
  • For extra flavor, you can add herbs like fresh parsley or cilantro to the vinaigrette.
  • If you prefer a creamier dressing, you can mix in some Greek yogurt or tahini.
  • This salad can be served as a main dish or as a side dish to accompany grilled chicken or fish.

Storage and Serving

  • This salad can be served warm or cold, depending on your preference.
  • If serving cold, refrigerate the salad for at least 1 hour before serving to allow the flavors to meld together.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, simply microwave the salad for a few minutes or enjoy it cold.
  • Serve the salad as a light lunch or dinner, or as a side dish for a larger meal.
Nutrition
value
389
calories per serving
35 g Fat7 g Protein14 g Carbs4 g FiberOther

Current Totals

  • Fat
    35g
  • Protein
    7g
  • Carbs
    14g
  • Fiber
    4g

MacroNutrients

  • Carbs
    14g
  • Protein
    7g
  • Fiber
    4g

Fats

  • Fat
    35g

Vitamins & Minerals

  • Calcium
    95mg
  • Iron
    3mg
  • Vitamin A
    723mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    49mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    13mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    88mg
  • Manganese
    2mg
  • Phosphorus
    163mg
  • Selenium
    3mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp