Rosemary-Roasted Butternut And Chicken Salad Recipe
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.
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
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
