Crunchy Lentil Salad With Acorn Squash
I have been struggling with eating healthy food when the weather dropped by 10 degrees. It’s okay to be craving fatty, meaty, oily foods when the winter is coming, but what if I want to resist? What if I want to stay within my veggie routine and keep consuming only vitamins that are good for me and my body?
For many years I have been trying to find the recipe that would substitute what I crave in winter and feels like I found it…Or should I say created?
Lentil is a perfect source of fiber, copper, phosphorus, and manganese. Additionally, they are a good source of iron, protein, vitamin B1, pantothenic acid, zinc, potassium and vitamin B6. After this salad, I felt so full, yet energized that I couldn’t even think of a massive piece if steak anymore.
Usually we don’t think of a dish that is both delicious and easy to make. But trust me, this is the one!
- 3 cups of dry lentils
- 2 medium acorn squash
- 4 celery stalks
- 1 cup of cilantro leaves picked
- 1 tbsp of lemon juice
- 0.5 tbsp of good olive oil
Nutritional value per serving:
- 335 Calories
- 5.5g Fat
- 56.7g Carbs
- 20.7g Fiber
- 19.4g Protein
How to make:
Cook lentils following the instructions on the package. You can also buy cooked lentils and warm them up or serve cold if you like. My salad was cold and it was a perfect addition to my afternoon tea.
Preheat oven to 350F/180C.
Peel acorn squash, cut it in half, take the seed out and then cut it into medium cubes.
Mix cubes with oil and salt and bake for 15 minutes. Then take it out and cool completely if serving cold.
Cut celery stalks into small strips and chop up cilantro leaves.
Mix squash, celery, cilantro, lentils, lemon juice, olive oil, salt and freshly ground black pepper in a deep bowl.
Serve hot or cold.