Butternut Squash and Lentil Salad
arugula, butternut squash, goat cheese, lentils
3 1/2 cups
peeled and cut into 1" pieces
red wine vinegar
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.
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