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

Ingredients:

  • 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

Preparation:

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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