Rosemary-Roasted Butternut And Chicken Salad

Rosemary-roasted Butternut And Chicken Salad Recipe

0
0 Rating

About Rosemary-roasted Butternut And Chicken Salad Recipe:

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.

... Read More
  • 27 Ingredients
Ingredients
Adjust Servings :
MinusCircle1PlusCircle

Ingredients for Rosemary-roasted Butternut And Chicken Salad Recipe

  • As required Butternut Squash
  • 4 teaspoon muscovado sugar
  • 2 teaspoon pepper
  • 1 teaspoon salt
  • 2 tablespoon rapeseed oil
  • 1 cup diced butternut squash
  • As required 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
  • As required Chickpea
  • 240 gram pre cooked chickpea
  • 2 grated carrots
  • 1/2 cup shredded red cabbage
  • As required Sauce
  • 2 teaspoon sumac
  • 2 tablespoon orange juice
  • 1 teaspoon chipotle paste
  • 4 teaspoon Tahini
Nutrition
  • 75g Fat(20.27%)
  • 55g Protein(14.95%)
  • 161g Carbs(43.85%)
  • 75g Fiber(20.32%)
  • Other(0.60%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* 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

Directions

How to Make Rosemary-roasted Butternut And Chicken Salad Recipe

STEP 01

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 02

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 03

For the sauce mix all the ingredients very well.

STEP 04

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

STEP 05

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

STEP 06

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 07

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

STEP 08

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 09

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.