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Harvest Butternut Squash Lentil Salad
Harvest Butternut Squash Lentil Salad is full of fall ingredients and tossed in a sweet cider vinaigrette!
Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 4 servings
Calories: 311 kcal
Course:
Salad
Cuisine:
American , Vegan
Ingredients
Apple Cider Vinaigrette
Salad
- 2 cups cooked French lentils
- 2 cups cubed and roasted butternut squash
- 1 apple, diced
- 5 ounces baby arugula
- 1/4 cup dried cranberries
- 3 tablespoons Pepitas
Instructions
- In a small saucepan add the apple cider, vinegar, and shallots. Bring the mixture to a boil over medium high heat. Let it cook for about 8 minutes or until it has reduced to a 1/2 cup. Remove from the heat and pour into a jar or glass measuring cup. Whisk or shake in the remaining vinaigrette ingredients.
- Cook the lentils according to package instructions. While the lentils cook roast the butternut squash. Let both cool to room temperature.
- In a large serving bowl combine the lentils, butternut squash, apple, arugula, dried cranberries and pepitas. If serving immediately toss together with the vinaigrette, otherwise wait to add the vinaigrette until right before serving. Taste for seasoning before serving.
Cup of Yum
Nutrition Information
Calories
311kcal
(16%)
Carbohydrates
60g
(20%)
Protein
12g
(24%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
4g
Sodium
122mg
(5%)
Fiber
14g
(56%)
Sugar
26g
(52%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 311
% Daily Value*
| Calories | 311kcal | 16% |
| Carbohydrates | 60g | 20% |
| Protein | 12g | 24% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Sodium | 122mg | 5% |
| Fiber | 14g | 56% |
| Sugar | 26g | 52% |
* Percent Daily Values are based on a 2,000 calorie diet.