Autumn Glow Salad

Healthy, Vegetarian, Weeknight

Prep Time: 10 mins Cook Time: 40 mins Servings: Serves 1 Source:

Ingredients

1 (2-lb.) butternut squash, peeled and cut into 1/2-in. cubes

1 tablespoon olive oil

1/2 teaspoon kosher salt, divided

1/4 teaspoon freshly ground black pepper

1/2 cup dried green lentils

1/2 teaspoon cumin

1/2 teaspoon red wine vinegar

2 cups arugula

1 tablespoon crumbled feta cheese 2 tablespoons All-Purpose Tahini Dressing

Directions

Preheat oven to 400°F.

Place squash, oil, 1/4 teaspoon salt, and pepper in a bowl; toss to combine. Spread mixture in a single layer on a foil-lined baking sheet. Bake at 400°F for 28 to 30 minutes, tossing once halfway through.

While squash bakes, place lentils in a medium saucepan. Cover with water to 3 inches above lentils; bring to a boil. Reduce heat, and simmer 20 minutes or until lentils are tender. Drain. Stir in remaining 1/4 teaspoon salt, cumin, and red wine vinegar. Let stand 10 minutes.

Arrange arugula on a plate. Top with 1 cup butternut squash (reserve remaining for Butternut-Kale Frittata), 1/2 cup cooked lentils (reserve remaining for Poached Egg Power Bowls), and cheese. Drizzle All-Purpose Tahini Dressing over top.

Nutrition

Calories 366
Fat 15g
Satfat 3g
Unsatfat 11g
Protein 16g
Carbohydrate 48g
Fiber 16g
Sodium 503mg
Calcium 27% DV
Potassium 35% DV
Sugars 8g
Added sugars g