BUTTERNUT SQUASH SALAD

Butternut squash salad image

Get a whopping 4 of your 5-a-day with this superhealthy salad, why not make extra for your lunchbox too

Provided by Jenny White

Time 1h5m

Yield Serves 4

Number Of Ingredients 8

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

Steps:

Heat oven to 200C/180C fan/gas 6. Spread the squash over a large baking sheet, drizzle over the oil and bake for 30 mins or until tender.
Meanwhile, cook the rice and lentils in boiling salted water for 20 mins, adding the broccoli for the final 4 mins of cooking. Drain well, then stir in the cranberries and pumpkin seeds with some seasoning. Add the squash, pour over the lemon juice and serve.

Nutrition Facts : Calories 266 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 18 grams sugar, Fiber 7 grams fiber, Protein 12 grams protein, Sodium 0.05 milligram of sodium