Lentils.org

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Lentils.org

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Warm Roasted Squash, Cauliflower, Rice, & Lentil Salad

Prep Time: 20 Minutes

Total time: 1 Hour 5 Minutes

Servings: 8

Lentils.org

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

    canola oil, for cooking

    1 small butternut squash

    2 cups (500 mL) cauliflower florets

    1/2 tsp (2 mL) curry powder

    1/2 cup (125 mL) brown and/or wild rice (or a blend)

    1/2 cup (125 mL) green or french green lentils

    1 celery stalk, chopped

    1/4 cup (60 mL) finely chopped purple onion

    1/4 cup (60 mL) chopped Italian parsley

    1/4 cup (60 mL) canola oil

    2 Tbsp (30 mL) apple cider or rice vinegar

    1 tsp (5 mL) grainy mustard

    1 tsp (5 mL) honey

    1/2 cup (125 mL) crumbled goat cheese or feta

    1/2 cup (125 mL) walnuts, toasted and chopped


Directions

  1. Preheat the oven to 450˚F.
  2. Peel and halve the squash, scoop out the seeds, and cut into 1/2-inch dice. Spread out in a single layer on a rimmed baking sheet with the cauliflower florets. Drizzle with oil, sprinkle with curry powder, salt, and pepper, and toss with your hands to coat everything well. Roast for 20-30 minutes, stirring occasionally, or until the vegetables are tender and golden on the edges.
  3. Meanwhile, bring a medium pot of salted water to a boil and cook the rice and lentils for 40-45 minutes, until tender. Drain well and transfer to a large bowl or platter. Add roasted squash, cauliflower, celery, purple onion, and parsley. In a bowl or small jar, mix or shake together the oil, vinegar, mustard, and honey; pour over the rice mixture and toss to combine.
  4. Sprinkle with goat cheese and walnuts and serve immediately.

Nutritional Information

  • Serving Size: 3/4 cup (175 mL)
  • Per serving:
  • Calories 280
  • Total Fat 15 g
  • Saturated Fat 2.5 g
  • Cholesterol 10 mg
  • Carbohydrates 31 g
  • Dietary Fibre 6 g
  • Sugar 4 g
  • Protein 7 g
  • Sodium 70 mg
  • Potassium 596 mg
  • Folate 55 mcg