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Lentils.org

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Roasted Butternut & Lentil Salad with Goat Cheese

Prep Time: 10 Minutes

Total time: 40 Minutes

Servings: 4

Lentils.org

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

    1 medium butternut squash, peeled, seeded, cut into 1-inch pieces

    2-3 Tbsp(30-45 mL) canola oil

    salt and pepper, to taste

    1-19 oz (540 mL) can lentils, drained and rinsed

    1⁄2 cup (125 mL) walnuts, toasted

    1⁄2 cup (125 mL) crumbled goat cheese

    1⁄4 cup (60 ml) tahini (sesame seed paste)

    juice of a lemon (about 3 Tbsp)


Directions

  1. Preheat the oven to 450°F. Spread the squash out on a large rimmed baking sheet, drizzle with oil and toss with your hands
  2. to coat. Spread out in a single layer on the sheet and sprinkle with salt and pepper. Roast for 30 minutes, stirring once or twice, until the squash is tender and golden.
  3. Toss the warm (or cooled) roasted squash with the lentils, walnuts, and goat cheese. In a separate bowl, whisk together the tahini and lemon juice (add a bit of water, if it is too thick) and drizzle overtop the squash and lentil mixture. Toss to coat.

Nutritional Information

  • Serving Size: 1 1/4 cups (310 mL)
  • Per serving:
  • Calories 460
  • Total Fat 27 g
  • Saturated Fat 4.5 g
  • Cholesterol 15 mg
  • Carbohydrates 47 g
  • Dietary Fibre 14 g
  • Sugar 7 g
  • Protein 16 g
  • Sodium 490 mg
  • Potassium 1060 mg
  • Folate 150 mcg