Butternut Squash Salad
Nutrition per serving
| Calories | 290 kcal |
| Protein | 9.4 g |
| Carbs | 55.5 g |
| Fats | 5.8 g |
| Saturated Fat | 0.9 g |
| Monounsaturated Fat | 2.7 g |
| Polyunsaturated Fat | 1.7 g |
| Sugars | 15.9 g |
| Fiber | 9.9 g |
| Sodium | 1,107 mg |
Ingredients
| Olive Oil | |
| Wild Rice | |
| Broccoli florets | |
| Dried Cranberries | |
| Pumpkin Seeds | |
| Lemon | |
| Butternut Squash | |
| Thai Spice Mix | |
| Lentils |
1. Heat oven to 200C (392 F). Peel, de-seed and dice the butternut squash.
2. Spread the butternut squash over a large baking sheet. Drizzle oil over the squash and bake for 30 minutes so that the squash is tender.
3. At same time cook the rice and lentils in boiling salted water in pan for 20 minutes.
4. Cut the broccoli into florets and add to pan for last 4 minutes of cooking.
5. Drain the water then stir in the cranberries and pumpkin seeds. Add seasoning. Add the waiting butternut squash.
6. Add some lemon juice to taste and plate.