This plant-powered salad provides over half of your daily fiber needs and is filled with colors and tastes that will remind you that autumn is here: protein-rich lentils, peppery arugula and flavorful roasted butternut squash.
Serves 2
Ingredients:
2 lbs butternut squash, peeled & cut into ½ inch cubes
1 tablespoon olive oil
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1/2 cup dried green lentils
1/2 teaspoon cumin
1 tablespoon red wine vinegar
4 cups arugula
2 tablespoons crumbled feta cheese
2 Tablespoons Tahini dressing
Directions:
- Preheat oven to 400°F
- Place squash, oil, 1/8 teaspoon salt, and pepper in a bowl; toss to combine. Spread mixture in a single layer on a foil-lined baking sheet. Bake at 400°F for 28-30 minutes, tossing once halfway through.
- While squash bakes, place lentils in a medium saucepan. Cover with water to 3 inches above lentils; bring to a boil. Reduce heat, and simmer 20 minutes or until lentils are tender. Drain. Stir in remaining 1/8 teaspoon salt, cumin, and red wine vinegar. Let stand 10 minutes.
- Split arugula onto 2 plates. Top each plate with 1 cup butternut squash, 1/2 cup cooked lentils and 1 Tbsp feta. Drizzle Tahini Dressing over top and serve!
Nutrition Information per serving: Calories 366, Fat 15g, Sat fat 3g, Protein 16g, Carbohydrate 48
Use extra butternut squash for bread pudding and get ready for winter with our Winter Salad Recipe!