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
4.7
18 Rating -
Rate
40minstotal
15minsPrep
25minsCook
40m.total
15m.Prep
25m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Roasted Butternut Squash Black Lentil Salad With Grapes Recipe
- As required For the butternut squash
- 0.67-0.83 cup Cubed butternut squash
- 1/4 tablespoon Coconut oil, melted
- 0.17 Clove garlic minced
- 0.17 tablespoon Brown sugar
- 0.17 teaspoon Chili powder
- 1/25 teaspoon Salt
- 1/25 teaspoon Pepper
- As required For the lentils
- 0.08 cup Dry black lentils
- 0.33 cup Water
- 1/25 teaspoon Salt
- As required For the dressing
- 0.33 tablespoon Tahini
- 0.08 teaspoon Pure maple syrup
- 1/25 teaspoon Garlic powder
- 0.17 tablespoon Freshly squeezed lemon juice
- 0.42 tablespoon Warm water, to thin, plus more if necessary
- As required Freshly ground salt and pepper, to taste
- As required For the salad
- 1 cup Arugula
- 0.06 cup Pecan halves
- 1/4 cup Red or purple grapes, halved
Nutrition
value
value
173
calories per serving
4 g Fat4 g Protein26 g Carbs3 g FiberOther
Current Totals
- Fat4g
- Protein4g
- Carbs26g
- Fiber3g
MacroNutrients
- Carbs26g
- Protein4g
- Fiber3g
Fats
- Fat4g
Vitamins & Minerals
- Calcium258mg
- Iron2mg
- Vitamin A224mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B9153mcg
- Vitamin B12< 1mcg
- Vitamin C32mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium83mg
- Manganese< 1mg
- Phosphorus116mg
- Selenium3mcg
- Zinc< 1mg
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
Recipe By Ambitious Kitchen