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.

Source: Midwest Living

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Recipe Summary

hands-on:
20 mins
total:
45 mins
Servings:
6
Yield:
9 1/2 cups loosely packed salad
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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° F for 20 to 25 minutes or until tender, stirring once.

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  • 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.

Nutrition Facts

256 calories; fat 12g; cholesterol 11mg; saturated fat 3g; carbohydrates 28g; mono fat 7g; poly fat 1g; trans fatty acid 0g; insoluble fiber 9g; sugars 5g; protein 11g; vitamin a 8219.6IU; vitamin c 31.2mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1mg; vitamin b6 0.2mg; folate 192.6mcg; vitamin b12 0.2mcg; sodium 456mg; potassium 303mg; calcium 131mg; iron 3.7mg.
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