Acorn Squash, Lentil and Apple Salad
- Number of Servings: 5
Ingredients
• *Squash, winter, acorn, raw, 2 squash (4 inch dia) • *lentils: puy (dry weight), 115 gram • *Better than Bouillon Vegetable base concentrate (1 tsp), 1 serving • Apples, fresh, 4 small (2-1/2" dia) (approx 4 per lb • Pecans, 80 grams • Maple Syrup, 1 tbsp • *Lemon Juice, 45 mL • Olive Oil, 1 tbsp • *Yogurt, Lucerne Fat Free Plain, 85 grams• Feta Cheese, 40 grams, crumbled • Spinach, fresh, 8 cup
Cut acorn squash in half and roast, cut side down, until soft. Remove from oven, cool, peel and slice. Set aside.
Cook lentils in water and bouillon. When soft, drain and set aside.
Toast pecans in a dry skillet, set aside.
Combine maple syrup, lemon juice, olive oil and yogurt.
Place a large handful of spinach on a plate. Top with one fifth of the sliced squash, the lentils, the crumbled feta and the pecans. Spoon dressing on top.
Serving Size: Serves five.
Number of Servings: 5
Recipe submitted by SparkPeople user HOLISTICDETOXER.
Cook lentils in water and bouillon. When soft, drain and set aside.
Toast pecans in a dry skillet, set aside.
Combine maple syrup, lemon juice, olive oil and yogurt.
Place a large handful of spinach on a plate. Top with one fifth of the sliced squash, the lentils, the crumbled feta and the pecans. Spoon dressing on top.
Serving Size: Serves five.
Number of Servings: 5
Recipe submitted by SparkPeople user HOLISTICDETOXER.
Nutritional Info Amount Per Serving
- Calories: 380.8
- Total Fat: 16.6 g
- Cholesterol: 7.6 mg
- Sodium: 302.8 mg
- Total Carbs: 53.0 g
- Dietary Fiber: 10.0 g
- Protein: 11.1 g
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