Lentil Salad with Maple Roasted Squash
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Servings Prep Time
4 servings 30 minutes
Servings Prep Time
4 servings 30 minutes
Lentil Salad with Maple Roasted Squash
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
4 servings 30 minutes
Servings Prep Time
4 servings 30 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Preheat oven to 400ºF (204ºC). Line a baking sheet with parchment paper.
  2. Arrange butternut squash cubes on the baking sheet and season with avocado oil and half of the salt. Roast in the oven for 20 minutes then remove from oven and drizzle with maple syrup. Return to the oven for an addition 5 to 10 minutes, or until the butternut squash is tender and maple syrup has started to caramelize. Remove from the oven and let cool slightly.
  3. In a large mixing bowl whisk together the extra virgin olive oil, apple cider vinegar, cinnamon and remaining salt. Fold in lentils, green onion, cranberries, parsley and butternut squash. Season with additional salt if needed. Enjoy!
Recipe Notes

Leftovers: Store in an airtight container in the fridge for up to 5 days.
No Maple Syrup: Use honey instead.
No Butternut Squash: Use sweet potato or carrots instead.
Save Time: Buy pre-sliced butternut squash.

Nutrition
Amount per serving
Calories 338
Fat 16g
Carbs 42g
Fiber 10g
Sugar 15g
Protein 10g
Cholesterol 0mg
Sodium 158mg
Vitamin A 8245 IU
Vitamin C 23mg
Calcium 75mg
Iron 4mg
Vitamin D 0 IU
Vitamin B12 0µg

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