Butternut Squash Salad
This colorful and nutritious dish features roasted butternut squash, a hearty mix of wild rice and Puy lentils, tender broccoli florets, sweet dried cranberries, and crunchy pumpkin seeds. Tossed in a zesty lemon dressing, this recipe is a perfect balance of flavors and textures.
— Constant Cookbook
Ingredients
- 1 butternut squash , peeled, deseeded and diced
- 2 tsp olive oil
- 50g wild and brown rice
- 50g Puy lentils
- 1 head broccoli , cut into florets
- 50g dried cranberries
- 25g pumpkin seeds
- juice 1 lemon
Instructions
- Heat oven to 200C/180C fan/gas 6. Spread the squash over a large baking sheet, drizzle over the oil and bake for 30 mins or until tender.
- Meanwhile, cook the rice and lentils in boiling salted water for 20 mins, adding the broccoli for the final 4 mins of cooking. Drain well, then stir in the cranberries and pumpkin seeds with some seasoning. Add the squash, pour over the lemon juice and serve.
Cook Time
50M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 266 calories
- Fat Content: 7 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 43 grams carbohydrates
- Sugar Content: 18 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 12 grams protein
- Sodium Content: 0.05 milligram of sodium
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