Lentil Squash Salad Recipe

lentil squash salad recipe image

Lentil Squash Salad Recipe

SERVES 3

Ingredients

  • 2.5 tbsp coconut oil
  • 1 butternut squash, peeled and chopped (keeping the seeds)
  • 2 handfuls of cherry tomatoes
  • Salt and pepper
  • 2 tbsp rosemary, chopped finely
  • 2 medium carrots, peeled and finely diced
  • 2 sticks of celery, finely diced
  • 2 cans of cooked lentils, drained
  • 50g kale
  • 1 tsp Paprika
  • 1 tsp Cumin

Dressing

  • 1 tbsp tahini
  • Juice of 1/2 lemon
  • Pinch of paprika
  • 2 tbsp Olive oil
  • Sea salt

Directions

  • Place a large roasting tray in the oven with 2 tbsp coconut oil and take it back out of the oven once the oil has melted and add in the butternut squash. Season with salt and pepper and sprinkle with the rosemary. Cook for 1 hour, and at 50 minutes throw in the cherry tomatoes so they will be ready at the same time.
  • Fry the carrot and celery in a frying pan with 1/2 tbsp coconut oil. After 5 minutes add the butternut squash seeds and sprinkle with the paprika and cumin. Give it all a good mix and cook on medium heat for 10 minutes, stirring often. Add the lentils and keep stirring for a few minutes until the lentils are hot.
  • Place the kale in a bowl and pour boiling water over it, leave for 2 minutes and then drain.
  • Make the dressing by mixing the dressing ingredients together.
  • Place everything into a large bowl including the dressing and carefully stir so it doesn’t mash together. Serve and enjoy.

Lentil Squash Salad Chart
PER SERVING
  • Kcal 313
  • Protein 9.8g
  • Fat 11.9g
  • Carbs 34.3g
  • Fibre 14.3g

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