If you’re looking for the perfect main course to wow at a vegetarian feast, look no further than this excellent salad. It’s also an excellent meal to make ahead to reheat throughout the week for lunches.
Ingredients
- 3 lbs. butternut squash , peeled and cubed
- 1 red onion, cut into wedges
- 2 cloves garlic
- 8 Tbsp. olive oil, divided
- 3 cups French green lentils
- 2 bay leaves
- ¼ cup sherry vinegar
- 1 Tbsp. Dijon mustard
- 8 oz. kale, chopped
- 1 cup toasted pecans, chopped
- 1 cup golden raisins
Directions
- Preheat oven to 425°F.
- Place the squash, onion, garlic, 2 tablespoons of the oil on a baking sheet, stirring to combine. Roast until the vegetables are tender, 25 to 30 minutes.
- While the vegetables are roasting, place the lentils and bay leaves in a medium saucepan. Cover with water, bring to a boil, reduce heat and simmer until tender, 15 to 20 minutes. Drain the lentils and discard the bay leaves.
- Remove roasted garlic from the tray of roasted vegetables and puree together with remaining oil, vinegar and mustard.
- Toss all ingredients together with the dressing and serve warm.
Nutrition Facts
12 servings per container
Serving Size 235 g
| Amount per serving | ||
|---|---|---|
| Calories | 405 | |
| % Daily Value* | ||
| Total Fat 16g | 21% | |
| Saturated Fat 2g | 10% | |
| Trans Fat 0g | ||
| Polyunsaturated Fat 3g | ||
| Monounsaturated Fat 10.5g | ||
| Cholesterol 0mg | 0% | |
| Sodium 75mg | 3% | |
| Total Carbohydrate 56g | 20% | |
| Dietary Fiber 9g | 32% | |
| Total Sugars 20g | ||
| Includes 0g Added Sugars | 0% | |
| Sugar Alcohol 0g | ||
| Other Carbohydrate 27g | ||
| Protein 13g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 125.1mg | 10% | |
| Iron 4.6mg | 30% | |
| Potassium 730mg | 15% | |
| Vitamin A 697.5mcg | 80% | |
| Vitamin C 50.6mg | 60% | |
| Vitamin E 3.4mg | 20% | |
| Vitamin K 141.1mcg | 120% | |
| Thiamin 0.3mg | 25% | |
| Riboflavin 0.2mg | 15% | |
| Niacin 2.5mg | 15% | |
| Vitamin B6 0.3mg | 20% | |
| Folate 62mcg | 16% | |
| Vitamin B12 0mcg | 0% | |
| Biotin 0.9mcg | 4% | |
| Chloride 18.6mg | 0% | |
| Pantothenate 0.6mg | 20% | |
| Phosphorus 109.9mg | 8% | |
| Iodine 0.2mcg | 0% | |
| Magnesium 67.5mg | 15% | |
| Zinc 0.8mg | 10% | |
| Selenium 1.4mcg | 2% | |
| Copper 0.6mg | 70% | |
| Manganese 0.9mg | 40% | |
| Chromium 0mcg | 0% | |
| Molybdenum 9.8mcg | 20% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Butternut Squash, Dry French Green Lentils, Kale, Golden Raisins (golden Raisins, Sulfur Dioxide (sulfites) Added As A Preservative), Raisins, Onion, Pecans, Olive Oil, Cooking Sherry (sherry Wine, Salt, Potassium Sorbate (preservative), Sodium Metabisulfite (preservative)), Dijon Mustard (water, Mustard Seed, Mustard Flour, Vinegar, Salt, White Wine, Citric Acid, Tumeric, Spices), Garlic, Bay Leaf.
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