Curried Lentil and Butternut Squash Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 small butternut squash peeled and cut into cubes1/2 onion, finely chopped2 t curry powdersea salt and pepper to taste1/4 c walnuts, chopped3/4 c lentils2 T lime juice1 t sesame oil1/2 t sea saltpepper1/4 c cilantro.5 cup, chopped Onions, raw
Preheat oven to 425
Place squash and onion in a shallow baking dish and toss with olive oil, curry, salt and pepper. Bake for 15 minutes or until squash is almost tender. remove from oven and sprinkle with walnuts, return to oven and bake for 10 minutes or until squash is tender. Set aside to cool
Meanwhile, in a saucepan cover lentils with water, bring to a boil, reduce heat and simmer covered for 20 minutes. Set aside to cool.
In a jar with a tight fitting lid, combine lime juice, sesame oil, salt and pepper and shake well. Combine squash and lentils and pour dressing over top and toss to coat.
Place squash and onion in a shallow baking dish and toss with olive oil, curry, salt and pepper. Bake for 15 minutes or until squash is almost tender. remove from oven and sprinkle with walnuts, return to oven and bake for 10 minutes or until squash is tender. Set aside to cool
Meanwhile, in a saucepan cover lentils with water, bring to a boil, reduce heat and simmer covered for 20 minutes. Set aside to cool.
In a jar with a tight fitting lid, combine lime juice, sesame oil, salt and pepper and shake well. Combine squash and lentils and pour dressing over top and toss to coat.
Nutritional Info Amount Per Serving
- Calories: 155.0
- Total Fat: 6.5 g
- Cholesterol: 0.0 mg
- Sodium: 297.3 mg
- Total Carbs: 22.0 g
- Dietary Fiber: 7.1 g
- Protein: 5.8 g
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