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5 from 1 vote

Lentil Salad With Maple Roasted Squash

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course, Salad
Cuisine: American/Canadian
Keyword: Anti-inflammatory, healthy recipe, lentil salad, squash, vegan
Tag: anti-inflammatory, vegan
Servings: 4
Calories: 562kcal

Ingredients

  • 1 1/2 tsp Avocado Oil
  • 1/4 tsp Sea Salt divided
  • 2 tbsp Maple Syrup
  • 1/4 cup Extra Virgin Olive Oil
  • 2 tbsp Apple Cider Vinegar
  • 1/4 tsp Cinnamon
  • 2 cups Lentils cooked, from the can
  • 4 Green Onion stalks, chopped
  • 1/4 cup Dried Cranberries unsweetened
  • 1/4 cup Parsley chopped
  • 2 cups Butternut Squash chopped into 1 cm cubes

Instructions

  • Preheat oven to 400ºF (204ºC). Line a baking sheet with parchment paper.
  • Arrange butternut squash cubes on the baking sheet and season with avocado oil and half of the salt. Roast in the oven for 20 minutes then remove from oven and drizzle with maple syrup. Return to the oven for an addition 5 to 10 minutes, or until the butternut squash is tender and maple syrup has started to caramelize. Remove from the oven and let cool slightly.
  • In a large mixing bowl whisk together the extra virgin olive oil, apple cider vinegar, cinnamon and remaining salt. Fold in lentils, green onion, cranberries, parsley and butternut squash. Season with additional salt if needed. Enjoy!

Notes

Health Facts
This salad is a tasty meal that supports muscle growth while also promoting consistent energy levels! Lentils are a great plant based protein and protein is required to build and maintain muscle mass! Butternut squash is a nutrient-dense starchy carb that fills the muscles with glycogen; glycogen is the form of glucose that is stored in the body and is used as energy for many processes including building muscle. Combining these two amazing foods is not only beneficial for muscles, but also for energy levels! Since lentils are a plant based protein, they don't tend to give the weighed down, sleepy feeling that some animal proteins do. In addition, because the lentils are paired with squash the rate at which glucose is released significantly slows down; this promotes regulated energy levels as well as a long lasting feeling of being full and satisfied!

Nutrition

Calories: 562kcal | Carbohydrates: 80g | Protein: 25g | Fat: 16g | Saturated Fat: 2g | Sodium: 159mg | Potassium: 1239mg | Fiber: 31g | Sugar: 14g | Vitamin A: 7915IU | Vitamin C: 26.2mg | Calcium: 112mg | Iron: 8.2mg
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