BUTTERNUT SQUASH & LENTIL YOGURT SALAD
How about a quick warm salad for a mid-week meal? This roasted butternut squash salad combines some gentle spices with nutritious lentils, green salads and a fresh yogurt dressing. After a long day at work my main goal is always to spend as little time as possible in the kitchen and this dish is perfect for that. It takes about 40 minutes to prepare first time but once you know the recipe you can make the dressing and all the chopping while the squash and lentils are cooking which takes the total time down to just about half an hour. And you’ll have a delicious, nutritious dinner!
BUTTERNUT & LENTIL YOGURT SALAD
Prep time
Cook time
Total time
Author: Antidote Kitchen
Serves: 2
Ingredients
- 100g butternut squash
- 200g green lentils
- 1 vegetable stock cube
- 1 tbsp olive oil
- 1 spring onion stalk
- 50g Watercress or lamb lettuce
- 200g soya yogurt
- 1 garlic clove
- ½ lemon
- A small bunch of parsley
- Spices (1 tsp each): cumin, paprika
- Sea salt and black pepper to taste
Instructions
- Pre-heat oven to 175°C
- Chop the butternut squash into rectangle cubes and toss with cumin, paprika, olive oil and a pinch of salt and black pepper before placing in the oven for 25 minutes.
- Cook the lentils with a vegetable stock cube
- Chop the spring onion and rinse the watercress/lettuce
- Let the cooked lentils and butternut squash to cool a little bit before mixing with the spring onion and watercress
- Finely chop the garlic clove and parsley and make a dressing by putting the yohurt, chopped garlic clove, parsley, ½ lemon juice and a pinch of salt into a cup and mix thoroughly
- Pour the dressing over the salad and mix well
Nutrition Information
Serving size: 1 Calories: 460 Fat: 12 Carbohydrates: 63 Sugar: 4 Fiber: 10 Protein: 31