With the sweetness of the roasted butternut this is a true autumn salad. While it was lovely I did miss a bit of a salty note in the salad and I will definitely be making this next time with a bit of bacon or halloumi in it.
Ingredients For Roasted Butternut Squash Salad Recipe
2 kilogram Butternut squash, peeled and cut into 2 cm cubes
Olive oil
100 gram Puy lentils
100 gram Rocket
1 teaspoon Sesame seeds, toasted
6 Spring onions, sliced
5 tablespoon Olive oil
3 tablespoon Balsamic vinegar
1 tablespoon Soy sauce
1 Red chili, seeded and chopped
1 Garlic clove, finely chopped
Nutrition value
536
calories per serving
23 g Fat10 g Protein64 g Carbs11 g FiberOther
Current Totals
23 g Fat
10 g Protein
64 g Carbs
11 g Fiber
MacroNutrients
Carbs
64 g
Protein
10 g
Fiber
11 g
Fats
Fat
23 g
Vitamins & Minerals
Calcium
242 mg
Iron
6 mg
Vitamin A
147 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
175 mcg
Vitamin B12
0 mcg
Vitamin C
42 mg
Vitamin E
4 mg
Copper
0 mcg
Magnesium
75 mg
Manganese
1 mg
Phosphorus
162 mg
Selenium
16 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
