Lentil Salad with Maple Roasted Squash
| Servings |
|
Ingredients
- 2 cups Butternut Squash (chopped into 1 cm cubes)
- 1 1/2 tsps Avocado Oil
- 1/4 tsp sea salt (divided)
- 2 tbsps maple syrup
- 1/4 cup Extra Virgin Olive Oil
- 2 tbsps apple cider vinegar
- 1/4 tsp Cinnamon
- 2 cups lentils (cooked, from the can)
- 4 stalks Green Onion (chopped)
- 1/4 cup Dried Unsweetened Cranberries
- 1/4 cup Parsley (chopped)
Ingredients
|
|
Instructions
- Preheat oven to 400ºF (204ºC). Line a baking sheet with parchment paper.
- Arrange butternut squash cubes on the baking sheet and season with avocado oil and half of the salt. Roast in the oven for 20 minutes then remove from oven and drizzle with maple syrup. Return to the oven for an addition 5 to 10 minutes, or until the butternut squash is tender and maple syrup has started to caramelize. Remove from the oven and let cool slightly.
- In a large mixing bowl whisk together the extra virgin olive oil, apple cider vinegar, cinnamon and remaining salt. Fold in lentils, green onion, cranberries, parsley and butternut squash. Season with additional salt if needed. Enjoy!
Recipe Notes
No Maple Syrup
Use honey instead.
No Butternut Squash
Use sweet potato or carrots instead.
Save Time
Buy pre-sliced butternut squash.
11 ingredients ·30 minutes
Share this Recipe
Powered by WP Ultimate Recipe
Dr. Stacey Sanchez
With over 25 years in the Health and Wellness industry and extensive education in Naturopathic Medicine, Nutrition and Health Coaching, Dr Sanchez successfully created personalized solutions for patients and clients who want to optimize their overall health goals.
