Butternut squash salad

Butternut squash salad

  • Rating: 4 out of 5.28 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Get a whopping 4 of your 5-a-day with this superhealthy salad, why not make extra for your lunchbox too

  • Gluten-free
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal266
fat7g
saturates1g
carbs43g
sugars18g
fibre7g
protein12g
low insalt0.05g
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Ingredients

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.

Goes well with

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    Rating: 4 out of 5.28 ratings
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