Roasted Butternut Squash Salad

1 serving
20 min

I think we can all agree that this year has been especially hard on us all. Most of the days there's just no energy for proper cooking, and that's fine. This salad reflects my levels of culinary energy just right, with only a handful of ingredients and 5 minutes preparation time you'll have yourself a stunning lunch or dinner. I've eaten this so many times these past few months it's crazy - the salad works just as well when eaten fresh and warm as it does when meal-prepped and packed to go.


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Roasted Butternut Squash Salad

Recipe details

  • 1  serving
  • Prep time: 5 Minutes Cook time: 15 Minutes Total time: 20 min
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Ingredients


  • 1/2 butternut squash, cubed
  • 1/2 tin lentils, drained
  • 1 red bell pepper, cubed
  • 1 cup kale, chopped
  • 1 clove garlic
  • 15g (1tbsp) butter
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • salt and pepper to taste

Instructions


Preheat the oven to 170 celsius (340 fahrenheit)
Cut the butternut squash and bell pepper and season with cumin, paprika, salt, and pepper - place in the oven for 15-20 minutes
Melt the butter on a pan, mix in the crushed garlic, add kale and lentils, sauté for a minute to heat up 
Mix in the roasted vegetables, serve 

Agata
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