Curry Lentil and Roasted Butternut Squash Salad
Lentils are a great source of plant-based protein and are commonly used in Indian cuisine.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Curry Lentil and Roasted Butternut Squash Salad
Ingredients
Instructions
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Preheat the oven to 400°F (200°C).
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Peel and dice the butternut squash into small cubes.
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Toss the butternut squash cubes with 1 tablespoon of olive oil, 1 teaspoon of curry powder, salt, and black pepper.
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Spread the seasoned butternut squash cubes on a baking sheet and roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized.
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In the meantime, cook the lentils according to package instructions.
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Once the lentils are cooked, drain them and set aside.
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Heat 1 tablespoon of olive oil in a pan over medium heat.
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Add the chopped red onion and minced garlic cloves to the pan and sauté until the onion is translucent.
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Add the cooked lentils and remaining curry powder to the pan. Stir well to combine.
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Remove the pan from heat and let the lentil mixture cool slightly.
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In a large bowl, combine the cooked lentil mixture, roasted butternut squash cubes, baby spinach, halved cherry tomatoes, chopped cilantro, lemon juice, salt, and black pepper.
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Toss everything together until well combined.
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Let the salad rest for 10 minutes to allow the flavors to meld.
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Serve the curry lentil and roasted butternut squash salad warm or at room temperature. Enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 45g15%
- Sugars 8g
- Protein 12g24%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
