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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Ingredients

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Directions

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  • 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; 12 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 7 g monounsaturated fat; 11 mg cholesterol; 456 mg sodium. 303 mg potassium; 28 g carbohydrates; 9 g fiber; 5 g sugar; 11 g protein; 0 g trans fatty acid; 8220 IU vitamin a; 31 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 193 mcg folate; 0 mcg vitamin b12; 131 mg calcium; 4 mg iron;

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