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Ingredientes
- vegetable cooking spray
- 4 c. butternut squash (1 large squash) peeled and cut into 3/4-in cubes
- 3/4 tsp curry pwdr
- 1 1/4 c. dry lentils
- 2 x bay leaves
- 1 lrg red onion finely minced
- 15 x dry apricot halves cut into thirds
- 1/2 c. low-salt chicken broth plus
- 1/4 c. vegetable broth if needed
- 1/2 c. chopped fresh parsley
- 2 Tbsp. balsamic vinegar
- 2 tsp canola oil
- 1/2 tsp salt
- 1/4 tsp fresh grnd black pepper
- 5 c. spinach leaves *see directions
- 1/4 c. minced almonds toasted
Direcciones
- 1. Preheat oven to 450F. Spray a large baking sheet lightly with cooking spray; add in squash, sprinkle with curry pwdr and toss to coat. Arrange in a single layer on the baking sheet and roast for 25 min, turning squash once with a spatula.
- 2. Meanwhile, cook lentils and bay leaves in sufficient boiling salted water to cover in a large saucepan over medium heat for 20 min, or possibly till tender; add in red onion for the last 2 min of cooking. Drain in a colander. Throw away 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 in lentils and squash and stir to combine well. Serve hot over spinach; garnish with almonds.
- NOTES : 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 in finely shredded smoked chicken breast. 459 cals
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 423g | |
| Recipe makes 4 servings | |
| Calories 390 | |
| Calories from Fat 45 | 12% |
| Total Fat 5.13g | 6% |
| Saturated Fat 0.51g | 2% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 398mg | 17% |
| Potassium 1589mg | 45% |
| Total Carbs 69.89g | 19% |
| Dietary Fiber 24.7g | 82% |
| Sugars 18.28g | 12% |
| Protein 20.8g | 33% |
