Curried Lentil and Butternut Squash Salad
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Curried Lentil and Butternut Squash Salad calories by ingredient
Introduction
One of my favorite go-to salads for fall. Filling, comforting and chock-full of nutrients to boot! One of my favorite go-to salads for fall. Filling, comforting and chock-full of nutrients to boot!Number of Servings: 4
Ingredients
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1 small butternut squash peeled and cut into cubes
1/2 onion, finely chopped
2 t curry powder
sea salt and pepper to taste
1/4 c walnuts, chopped
3/4 c lentils
2 T lime juice
1 t sesame oil
1/2 t sea salt
pepper
1/4 c cilantro.5 cup, chopped Onions, raw
Directions
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.
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