With the sweetness of the roasted butternut this is a true autumn salad. While it was lovely I did miss a bit of a salty note in the salad and I will definitely be making this next time with a bit of bacon or halloumi in it.
Ingredients for Roasted Butternut Squash Salad Recipe
1/2 kilogram Butternut squash, peeled and cut into 2 cm cubes
As required Olive oil
25 gram Puy lentils
25 gram Rocket
1/4 teaspoon Sesame seeds, toasted
1.50 Spring onions, sliced
1.25 tablespoon Olive oil
3/4 tablespoon Balsamic vinegar
1/4 tablespoon Soy sauce
1/4 Red chili, seeded and chopped
1/4 Garlic clove, finely chopped
Nutrition value
536
calories per serving
23 g Fat10 g Protein64 g Carbs11 g FiberOther
Current Totals
Fat
23g
Protein
10g
Carbs
64g
Fiber
11g
MacroNutrients
Carbs
64g
Protein
10g
Fiber
11g
Fats
Fat
23g
Vitamins & Minerals
Calcium
242mg
Iron
6mg
Vitamin A
147mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
2mg
Vitamin B6
< 1mg
Vitamin B9
175mcg
Vitamin B12
0mcg
Vitamin C
42mg
Vitamin E
4mg
Copper
< 1mcg
Magnesium
75mg
Manganese
< 1mg
Phosphorus
162mg
Selenium
16mcg
Zinc
2mg
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