Braised Lentil Salad with Roasted Kabocha

10 45 384
Ingredients Minutes Calories
Prep Cook Servings
10 min 35 min 4
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.


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.




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

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



Nutrition Facts

Per Portion

Calories 384
Calories from fat 212
Calories from saturated fat 32
Total Fat 23.5 g
Saturated Fat 3.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 15.2 g
Cholesterol 0
Sodium 87 mg
Potassium 872 mg
Total Carbohydrate 38 g
Dietary Fiber 19.4 g
Sugars 3.6 g
Protein 14.8 g

Dietary servings

Per Portion

Meat Alternative 0.1
Vegetables 1.9

Energy sources