Butternut Squash Salad

Monday, October 17, 2011

This makes a hearty and nutritious salad that's perfect for fall. For relative speed and ease, I like to use the prepackaged squash from Trader Joe's.

Prep Time: 10?minutes

Cook Time: 20?minutes

Total Time: 30?minutes


  • 12 ounce pack cubed butternut squash
  • 1 head broccoli, cut into smll florets
  • 2 cups fat-free, lower sodium chicken broth
  • 1/2 cup lentils
  • 1/2 cup whole grain rice
  • Juice of 1 large lemon
  • 1 1/2 tbsp olive oil
  • 1/2 cup dried cranberries


Preheat oven to 400 degrees. Spray baking sheet with nonstick cooking spray. Spread butternut squash and broccoli florets on tray. Roast for 20 minutes.

Meanwhile, bring chicken broth to a boil, turn down heat to medium and cook lentils and rice for 20 minutes, or until tender. Drain excess liquid.

Combine roasted vegetables with rice and lentils in a large bowl. Drizzle with lemon juice and oil, and toss. Sprinkle dried cranberries on top.

Serve warm or chilled.

Serves 6

Per serving: Calories 212, Calories from Fat 38, total Fat 4.4g (sat 0.6g), Cholesterol 0mg, Sodium 42mg, Carbohydrate 34.4g, Fiber 8.2g, Protein 9.1g

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