Harvest Lentil Salad
- Makes: 6 servings
- Yield: 9 1/2 cups loosely packed salad
- Hands On 20 mins
- Total Time 45 mins
Packed with healthy nutrients, this fall dish is perfect for any occasion. Serve as a side with pork tenderloin roast or turkey breast, or as a meat-free dinner salad with warm, crusty wheat rolls.
butternut squash, peeled, seeded and cut into about 1-inch pieces
olive oil, divided
Ground black pepper
loosely packed shredded kale, stems removed (3 ounces)
refrigerated steamed lentils or 2 1/2 cups cooked lentils
red wine vinegar
crumbled feta (2 ounces)
- On a baking sheet, toss the squash with 1 tablespoon of the olive oil. Spread into an evenly. Season with salt and pepper. Roast at 400 degrees F for 20 to 25 minutes or until tender, stirring once.
- Meanwhile, heat the lentils according to package directions. In a large bowl, toss the kale with 1 tablespoon olive oil. Gently massage the kale until color brightens, a minute or so. Add the roasted squash, warm lentils and pomegranate seeds to the kale. In a small bowl, whisk the remaining 2 tablespoons oil, the vinegar and mustard. Drizzle over salad, toss and season to taste. Sprinkle with feta.
(Harvest Lentil Salad)Servings Per Recipe 6, Riboflavin (mg) 0, carb. (g) 28, Niacin (mg) 1, Monounsaturated fat (g) 7, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 1, Folate (µg) 193, Cobalamin (Vit. B12) (µg) 0, Trans fatty acid (g) 0, fiber (g) 9, sodium (mg) 456, sugar (g) 5, Potassium (mg) 303, calcium (mg) 131, pro. (g) 11, iron (mg) 4, vit. A (IU) 8220, cal. (kcal) 256, vit. C (mg) 31, Fat, total (g) 12, Thiamin (mg) 0, chol. (mg) 11, sat. fat (g) 3