• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Autumn Lentil Salad

  • Recipe Submitted by on

Category: Salads

 Ingredients List

  • Vegetable cooking spray
  • 4 c Butternut squash (1 large
  • -squash); peeled and cut
  • -into 3/4-in cubes
  • 3/4 ts Curry powder
  • 1 1/4 c Dried lentils
  • 2 Bay leaves
  • 1 lg Red onion; finely chopped
  • 15 Dried apricot halves; cut
  • -into thirds
  • 1/2 c Low-salt chicken broth; plus
  • 1/4 c Broth; if needed
  • 1/2 c Minced fresh parsley
  • 2 tb Balsamic vinegar
  • 2 ts Canola oil
  • 1/2 ts Salt
  • 1/4 ts Fresh ground black pepper
  • 5 c Spinach leaves; *see
  • -directions
  • 1/4 c Chopped almonds; toasted


Autumn Lentil Salad 63% of the RDA for vitamin E The most abundant sources
of vitamin E are oils, so it's difficult to have a high intake on a lowfat
diet. The sources in this salad are canola oil and almonds, yet only 21% of
its calories come from fat. For a heartier dish, add finely shredded smoked
chicken breast. 459 cals 21% cff, 24 g pro 74g carb 19g fiber 11g fat

1. Preheat oven to 450°F. Spray a large baking sheet lightly with cooking
spray; add squash, sprinkle with curry powder and toss to coat. Arrange in
a single layer on the baking sheet and roast for 25 minutes, turning squash
once with a spatula.

2. Meanwhile, cook lentils and bay leaves in enough boiling salted water to
cover in a large saucepan over medium heat for 20 minutes, or until tender;
add red onion for the last 2 minutes of cooking. Drain in a colander.
Discard bay leaves.

3. While squash and lentils are cooking, thoroughly wash the spinach and
spin dry. Whisk together apricots, chicken broth, parsley, vinegar, canola
oil, salt and pepper in a large bowl. Add lentils and squash and stir to
combine well. Serve warm over spinach; garnish with almonds.

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