Roasted Butternut Squash Black Lentil Salad With Grapes Recipe
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Roasted Butternut Squash Black Lentil Salad With Grapes Recipe
Recipe By Ambitious Kitchen
Winter roasted butternut squash black lentils salad with juicy grapes served over a bed of arugula and drizzled with a creamy tahini dressing Full of texture, comforting and so delicious
Ingredients for Roasted Butternut Squash Black Lentil Salad With Grapes Recipe
As required For the butternut squash
0.67-0.83 cup Cubed butternut squash
1/4 tablespoon Coconut oil, melted
0.17 Clove garlic minced
0.17 tablespoon Brown sugar
0.17 teaspoon Chili powder
1/25 teaspoon Salt
1/25 teaspoon Pepper
As required For the lentils
0.08 cup Dry black lentils
0.33 cup Water
1/25 teaspoon Salt
As required For the dressing
0.33 tablespoon Tahini
0.08 teaspoon Pure maple syrup
1/25 teaspoon Garlic powder
0.17 tablespoon Freshly squeezed lemon juice
0.42 tablespoon Warm water, to thin, plus more if necessary
As required Freshly ground salt and pepper, to taste
As required For the salad
1 cup Arugula
0.06 cup Pecan halves
1/4 cup Red or purple grapes, halved
Nutrition value
173
calories per serving
4 g Fat4 g Protein26 g Carbs3 g FiberOther
Current Totals
Fat
4g
Protein
4g
Carbs
26g
Fiber
3g
MacroNutrients
Carbs
26g
Protein
4g
Fiber
3g
Fats
Fat
4g
Vitamins & Minerals
Calcium
258mg
Iron
2mg
Vitamin A
224mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
< 1mg
Vitamin B6
< 1mg
Vitamin B9
153mcg
Vitamin B12
< 1mcg
Vitamin C
32mg
Vitamin E
< 1mg
Copper
< 1mcg
Magnesium
83mg
Manganese
< 1mg
Phosphorus
116mg
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