Side Pannel
Autumn Lentil Salad
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
Directions
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.
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.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
