Butternut squash salad

Name: Butternut squash salad
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Global
Ingredients: 1 butternut squash, peeled, deseeded and diced; 2 teaspoons olive oil; 50 grams wild and brown rice; 50 grams Puy lentils; 1 head broccoli, cut into florets; 50 grams dried cranberries; 25 grams pumpkin seeds; 1 juice lemon

Butternut squash salad requires approximately 1 hour and 5 minutes from start to finish. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 320 calories, 12g of protein, and 7g of fat per serving. This recipe serves 4. This recipe covers 35% of your daily requirements of vitamins and minerals. It works well as an affordable main course. A mixture of cranberries, pumpkin seeds, brown rice, and a handful of other ingredients are all it takes to make this recipe so delicious. 2ways2percent: Butternut Squash Pizzan and Creamy Butternut Squash Puree with Scallops and Bacon, Butternut Squash : Butternut Squash, Pear and Yogurt Soup, and Butternut Squash Salad are very similar to this recipe.

Instructions

Heat oven to 200C/180C fan/gas

Equipment you will use

Oven

Spread the squash over a large baking sheet, drizzle over the oil and bake for 30 mins or until tender.

Ingredients you will need

Spread

Squash

Cooking Oil

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Baking Sheet

Oven

Meanwhile, cook the rice and lentils in boiling salted water for 20 mins, adding the broccoli for the final 4 mins of cooking.

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Broccoli

Lentils

Water

Rice

Drain well, then stir in the cranberries and pumpkin seeds with some seasoning.

Ingredients you will need

Pumpkin Seeds

Cranberries

Seasoning

Add the squash, pour over the lemon juice and serve.

Ingredients you will need

Lemon Juice

Squash

Equipment

Oven

Baking Sheet

Ingredients

Servings:

butternut squash, peeled, deseeded and diced 2teaspoons

olive oil 50grams

wild and brown rice 50grams

Puy lentils 1head

broccoli, cut into florets 50grams

dried cranberries 25grams

pumpkin seeds 1

juice lemon

Recommended wine: Chardonnay, Gruener Veltliner, Sauvignon Blanc

Salad on the menu? Try pairing with Chardonnay, Gruener Veltliner, and Sauvignon Blanc. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. One wine you could try is Hahn Winery Santa Lucia Highlands Chardonnay. It has 4.1 out of 5 stars and a bottle costs about 17 dollars.