Roasted Butternut Squash Black Lentil Salad With Grapes Recipe
Recipe By Ambitious Kitchen
Winter roasted butternut squash black lentils salad with juicy grapes served over a bed of arugula and drizzled with a creamy tahini dressing Full of texture, comforting and so delicious
Ingredients For Roasted Butternut Squash Black Lentil Salad With Grapes Recipe
For the butternut squash
4 cup Cubed butternut squash
1.5 tablespoon Coconut oil, melted
1 Clove garlic minced
1 tablespoon Brown sugar
1 teaspoon Chili powder
0.25 teaspoon Salt
0.25 teaspoon Pepper
For the lentils
0.5 cup Dry black lentils
2 cup Water
0.25 teaspoon Salt
For the dressing
2 tablespoon Tahini
0.5 teaspoon Pure maple syrup
0.25 teaspoon Garlic powder
1 tablespoon Freshly squeezed lemon juice
2.5 tablespoon Warm water, to thin, plus more if necessary
As required Freshly ground salt and pepper, to taste
For the salad
6 cup Arugula
0.33000000000000007 cup Pecan halves
1.5 cup Red or purple grapes, halved
Nutrition value
173
calories per serving
4 g Fat4 g Protein26 g Carbs3 g FiberOther
Current Totals
4 g Fat
4 g Protein
26 g Carbs
3 g Fiber
MacroNutrients
Carbs
26 g
Protein
4 g
Fiber
3 g
Fats
Fat
4 g
Vitamins & Minerals
Calcium
258 mg
Iron
2 mg
Vitamin A
224 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
153 mcg
Vitamin B12
0 mcg
Vitamin C
32 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
83 mg
Manganese
0 mg
Phosphorus
116 mg
Selenium
3 mcg
Zinc
0 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
