How To Make Squash & Lentil Salad
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 2 cups butternut squash, cubed
- 1 cup green lentils
- 1 red onion, thinly sliced
- 1/4 cup dried cranberries
- 1/4 cup pumpkin seeds
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
-
Preheat the oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with salt and pepper. Roast for 30-35 minutes, or until squash is tender and lightly browned.
-
While the squash is roasting, cook the lentils according to package instructions. Drain and set aside.
-
In a small bowl, whisk together the remaining olive oil, balsamic vinegar, salt, and pepper to make the dressing.
-
In a large mixing bowl, combine the roasted squash, cooked lentils, sliced red onion, dried cranberries, and pumpkin seeds. Drizzle with the dressing and toss gently to coat.
-
Serve the salad warm or chilled. Enjoy!
Nutrition
- Calories : 320kcal
- Total Fat : 12g
- Saturated Fat : 2g
- Cholesterol : 0mg
- Sodium : 320mg
- Total Carbohydrates : 42g
- Dietary Fiber : 10g
- Sugar : 8g
- Protein : 14g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
