Project Description

OVERVIEW

I love having a meal like this ready to go, if I don’t, I grab something like a bag of chips or a protein bar but this one has fat, fiber and protein so it keeps you full for a long time!

Make this salad in 20 minutes to keep in your fridge during the holidays so it’s ready to go for when you need something filling, nutritious and super tasty!!

I hope you try this one out! If you have more questions let me know but here is a video of me making it as well! Enjoy!

Warming Lentil & Butternut Squash Salad

Full Recipe

  • SERVES: 4
  • TOTAL TIME: 45MIN
INGREDIENTS

  • 1 butternut squash, peel, de-seeded and cubed

  • 1 cup french green lentils

  • 4 handfuls of arugula

  • 1/2 cup walnuts halves & pieces

  • 1 tbs maple syrup

  • 1/3 cup pomegranate arils

  • Dressing:

  • 1/4 cup olive oil

  • 3 tbs apple cider vinegar or any really any vinegar you have

  • 1 tbs maple syrup

  • salt & pepper to taste

INSTRUCTIONS

  • Preheat oven to 425F and line a baking sheet with parchment paper. Add cubed butternut squash and drizzle with oil, salt and pepper then bake for about 30 min until soft and browned but now too soft!

  • Meanwhile, rinse your lentils then add then to a pot with 3 parts water (1 part lentil) so 1 1/2 cup water and bring to a boil with a pinch of salt and 1 bay leaf. Turn heat down to a simmer after it boiled then let the lentils cook for about 30-40 min or until water is absorbed and lentils are cooked through, avoid overcooking, especially if not using French lentils

  • Toast your walnuts in a pan with the 1 tbs of maple syrup over medium heat until it coats the nuts and they get crunchy, about 5-8 min. Remove from heat and let cool.

  • Mix dressing ingredients together in a small bowl and taste test.

  • Patiently get the arils out of the pomegranate. I don’t have one best way to do this but I find opening it over water helps so the flesh floats and can be dicarded.

  • Assemble your salad starting with arugula, then lentils, then squash, then walnuts then pomegranate and drizzle over dressing.

  • Save the salad ingredients in separate containers then when ready to eat again just reassemble hot or cold! Enjoy!