Roasted Butternut Squash, Lentil, and Apple Salad
Roasted Butternut Squash Salad with Lentils is loaded with protein and topped with crumbled feta, and served on a bed of greens. It is colorful, festive squash salad that doubles as a side dish or a vegetarian main.
Equipment
- 1 baking pan
- 1 large pot
- 1 knife
Ingredients
Salad
- 1 cup lentils
- 1 small butternut squash
- 1 apple red or green
- 1 tbsp olive oil
- 3 cups water or low sodium vegetable broth
- 2 cups spring mix
- 1/2 cup feta cheese crumbled
Dressing
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 1 tsp mustard brown or Dijon
- 1 tsp maple syrup
- 1 dash salt to taste
- 1 dash pepper to taste
- 1/4 avocado optional
Instructions
- Rinse the lentils well and pick over to remove any debris or pebbles. Place lentils in a medium saucepan.
- Cover with 3 cups water or vegetable broth and bring to a boil.
- Turn heat to medium-low and cover pot. Simmer until lentils are tender but not mushy, about 20 to 25 minutes. Remove from heat and let cool.
- Cut the butternut squash in half and remove the seeds. Peel the butternut squash.
- Dice the squash into 1 inch cubes. Coat squash with olive oil and season with salt and pepper.
- Roast at 400 degrees F for 20-30 minutes until fork tender. Remove from oven and let cool.
- Combine dressing ingredients and place in a blender if using the avocado. Blend until creamy. If not using avocado, just add ingredients into a jar and shake until combined.
- Dice the apple with the skin on.
- Combine the lentils, squash, apple and salad greens in a serving bowl.
- Coat the salad with the dressing and top with feta cheese.
Notes
The nutritional information is automatically calculated and can vary based on ingredients and products used.
Nutrition Facts
Roasted Butternut Squash, Lentil, and Apple Salad
Amount per Serving
Calories
339.6
% Daily Value*
Fat
15.8
g
20
%
Saturated Fat
3.5
g
18
%
Sodium
176.2
mg
8
%
Potassium
860.8
mg
18
%
Carbohydrates
40.6
g
14
%
Fiber
13.6
g
49
%
Sugar
7.4
g
Protein
11.7
g
23
%
Vitamin A
13533.5
µg
1504
%
Vitamin C
33
mg
37
%
Vitamin D
0.05
µg
0
%
Vitamin K
12.5
µg
10
%
Calcium
150.3
mg
12
%
Iron
3.6
mg
20
%
* Percent Daily Values are based on a 2000 calorie diet.
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