Rosemary-Roasted Butternut And Chicken Salad Recipe

Name: Rosemary-roasted Butternut And Chicken Salad Recipe
Yield: 1
Cuisine: Moroccan

Recipe By Slurrp

This salad is the ultimate healthy salad which includes a lot of protein and fiber. Its gluten-free and is super healthy food. It has butternut squash, beluga lentils,puy lentils, chickpeas and other seasoning ingredienmts.

4.7

14 Rating - Rate

Non Vegdiet

ingredients serve

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Ingredients For Rosemary-Roasted Butternut And Chicken Salad Recipe

Butternut Squash
4 teaspoon muscovado sugar
2 teaspoon pepper
1 teaspoon Salt
2 tablespoon rapeseed oil
1 cup diced butternut squash
Lentil salad
2 tablespoon Rapeseed oil
1 cup chopped onions
250 gram pre cooked Beluga lentils
250 gram Pre cooked puy lentils
10 gram Parsley
5 gram Mint leaves
1 Lemon
As required Pepper
As required Salt
2 teaspoon minced garlic
2 teaspoon Turmeric
Chickpea
240 gram pre cooked chickpea
2 grated carrots
0.5 cup shredded red cabbage
Sauce
2 teaspoon Sumac
2 tablespoon Orange juice
1 teaspoon chipotle paste
4 teaspoon Tahini

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Directions : Rosemary-Roasted Butternut And Chicken Salad Recipe

STEP 1.Dressing take a mixing bowl and add 2 tsp muscovado sugar, 2tsp pepper, 1 tsp salt, and 1 tbsp rapeseed oil. Mix all the ingredients well.

STEP 2.Then add the butternut squash in the dressing and coat it well. Put it in an oven tray and roast it at 180 degrees c for 30mins.

STEP 3.For the sauce mix all the ingredients very well.

STEP 4.Lentil salad in a pan add 1 tbsp rapeseed oil, then add 1 cup chopped onion and saute until caramelized.

STEP 5.Add the pre-cooked beluga lentils and puy lentils and mix well with the onions.

STEP 6.Top it with freshly chopped parsley and mint leaves and mix well for some amazing flavors. Squeeze half a lemon for the citrusy flavor.

STEP 7.Add a little pepper to taste and salt to taste and mix well.

STEP 8.Chickpea salad in another pan add 1 tbsp rapeseed oil, minced garlic and saute it for a minute or so. Then acc the turmeric and mix it well with the oil until it turns brown then add the pre-cooked chickpea and mix well.

STEP 9.Then add the grated carrot for more texture and color, shredded red cabbage, and mix. Add salt and pepper to taste. Saute it and let it cook for a minute or so.

STEP 10.Serving bring the butternut squash, lentils, and chickpea salad together in one plate and top it with the tahini sauce.

Nutrition
value

1568

calories per serving

75 g Fat55 g Protein161 g Carbs75 g FiberOther

Current Totals

75 g Fat
55 g Protein
161 g Carbs
75 g Fiber

MacroNutrients

Carbs
161 g
Protein
55 g
Fiber
75 g

Fats

Fat
75 g

Vitamins & Minerals

Calcium
656 mg
Iron
25 mg
Vitamin A
5020 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
7 mg
Vitamin B6
1 mg
Vitamin B9
741 mcg
Vitamin B12
0 mcg
Vitamin C
127 mg
Vitamin E
14 mg
Copper
2 mcg
Magnesium
511 mg
Manganese
9 mg
Phosphorus
847 mg
Selenium
106 mcg
Zinc
10 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

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Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.