Roasted Squash and Lentil Salad
A warm salad with pumpkin seeds.
⏱ 35 min · 🍽 2 servings · by Naturalition
Ingredients
- •2 cups Butternut squash, cubed
- •1 cup Cooked green lentils
- •2 tbsp Pumpkin seeds
- •2 tbsp Olive oil
- •1 tbsp Balsamic vinegar
Method
1. Roast squash at 200 C (400 F) for 25 minutes.
2. Toss with lentils, oil and vinegar.
3. Top with pumpkin seeds.
Learn about the seeds
Who should be careful
General food information, not medical advice. Check with your doctor if you are pregnant, nursing, on medication or managing a health condition.
General guidance only, not medical advice. Ask your doctor if you have a condition, allergy or take medication.
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