Roasted Squash & Lentil Kale Salad: A Must-Try Delight!
A delicious and nutritious salad featuring roasted squash, lentils, and kale, perfect for a healthy meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 cup cooked lentils
- 4 cups kale, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup feta cheese (optional)
- 1/4 cup walnuts, chopped
- 2 tablespoons balsamic vinegar
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper.
- Spread the squash on a baking sheet and roast for 25-30 minutes until tender.
- In a large bowl, combine the roasted squash, cooked lentils, and chopped kale.
- Add the balsamic vinegar and toss to combine.
- Top with feta cheese and walnuts before serving.
Notes
- Feel free to add other vegetables like bell peppers or carrots.
- This salad can be served warm or cold.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.