Photo: Anna Pelzer
Butternut squash salad
8 ingredients
15 min + 50 min
Serves 4
openrecipes
Get a whopping 4 of your 5-a-day with this superhealthy salad, why not make extra for your lunchbox too
Estimated Nutrition (whole recipe, rough)
569
Calories
18g
Protein
15g
Fat
96g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Grape | 1/2 cup (76g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Pumpkin | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 butternut squash , peeled, deseeded and diced
- 2 tsp olive oil
- 50g wild and brown rice
- 50g Puy lentils
- 1 head broccoli , cut into florets
- 50g dried cranberries
- 25g pumpkin seeds
- juice 1 lemon
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes