Butternut Squash Salad

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

• Cooking Time Prep 15 mins
  Cook 50 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  266

• Protein

  12g

• Carbs

  43g

• Fat

  7g

• Saturates

  1g

• Fibre

  7g

• Sugar

  18g

• Salt

  0.05g

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

1. 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.
2. 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.

Categories: All Christmas, Courses, Healthy, Special Diets