Butternut Squash and Lentil Salad
Servings: 6 3 1/2 cups
Calories: 217kcal
Ingredients
- 1 small (2lb) butternut squash peeled and cut into 1" pieces
- 1 Tbs olive oil
- 2 tsp cumin
- 1/4 tsp salt
- 2 tsp chili powder
- 1/2 tsp black pepper
- 3/4 cup lentils
- 8 cup arugula
- 1/2 cup goat cheese crumbled
- 4 Tbs red wine vinegar
- 1 Tbs olive oil
Instructions
- Toss squash with olive oil, cumin, chili powder, salt and pepper. Bake at 375°F for 25-30 minutes, or until tender.
- Bring a small sauce pot of water to a boil. Add lentils and boil 30-35 minutes,or until tender.
- Line plates with arugula. Top with cooked lentils, squash and goat cheese.Sprinkle with red wine vinegar and drizzle with olive oil.
Notes
Nutrition Facts: 217 calories, 9g fat, 3g saturated fat, 9mg cholesterol, 187mg sodium, 27g carbohydrate, 8g fiber, 0g added sugar, 10g protein, 710mg potassium, 213mg phosphorus, 15mg oxalate
I’m lactose intolerant and know I need more calcium for kidney stones
Is goat cheese lower in sodium and would be something I should try
Hi Tammy. Yes! Goat cheese is a great source of calcium and a low sodium cheese option. Plus, it is delicious!