Braised Lentil Salad with Roasted Kabocha

Health Highlights

This is the perfect way to use leftover braised lentils and roasted squash. Feel free to add whatever seeds or vegetables you have on hand.

Ingredients

1 cup	Lentil medley, raw (or 1/2 cup dry)
2 cup	Arugula (large handful)
1/2 squash	Kabocha squash (roasted & cubed)
1 avocado(s)	Avocado (sliced)
1/4 cup	Pumpkin seeds (pepitas) (handful)
1 pinch	Sea salt, fine (to taste)
1 tsp	Dijon mustard (for dressing)
2 tbsp	Red wine vinegar (for dressing)
1/4 cup	Olive Oil, Extra Virgin (for dressing)
1 pinch	Salt and pepper (to taste; for dressing)

1. Combine lentils, arugula, squash, and avocado in a large bowl.

2. Sprinkle with toasted pumpkin seeds and sea salt, and serve with dressing.

Lentils
are a great source of plant-based protein and are very high in fiber

Squash
is a power-packed veggie, rich in manganese which helps to boost bone strength

Calories 384

Calories from fat 212

Calories from saturated fat 32

Total Fat 23.6 g

Saturated Fat 3.6 g

Trans Fat 0.0 g

Polyunsaturated Fat 3.0 g

Monounsaturated Fat 15.2 g

Cholesterol 0

Sodium 89 mg

Potassium 839 mg

Total Carbohydrate 38 g

Dietary Fiber 19.6 g

Sugars 2.9 g

Protein 14.7 g

Meat Alternative	0.1
Vegetables	1.9