Butternut squash salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 butternut squashpeeled, deseeded and diced
- 2 tsp olive oil
- 50g wild and brown rice
- 50g Puy lentils
- 1 head broccolicut into florets
- 50g dried cranberries
- 25g pumpkin seeds
- juice 1 lemon
Nutrition: per serving
- kcal266
- fat7g
- saturates1g
- carbs43g
- sugars18g
- fibre7g
- protein12g
- salt0.05glow
Method
step 1
Heat oven to 200C/180C fan/gas 6. Spread the squash over a large baking sheet, drizzle over the oil and bake for 30 mins or until tender.
step 2
Meanwhile, cook the rice and lentils in boiling salted water for 20 mins, adding the broccoli for the final 4 mins of cooking. Drain well, then stir in the cranberries and pumpkin seeds with some seasoning. Add the squash, pour over the lemon juice and serve.
