Fall Lentil Salad | Health Matters

Name: Fall Lentil Salad | Health Matters
Ingredients: 1 medium butternut squash (2 1/2 to 3 pounds), peeled and cut into 1/2-inch cubes; 1 large red onion, sliced; 2 cloves garlic, crushed; 1 tbsp olive oil, divided; 2 tsp dried thyme; 2 cups brown or green lentils, dry; chopped pecans, toasted pumpkin seeds, and/or dried cranberries (optional); 6 tbsp olive oil; 2 tbsp apple cider vinegar; 2 tsp Dijon mustard; 1 tsp honey; ½ tsp salt

healthmatters.idaho.gov

This salad combines lentils, butternut squash, and some familiar flavors of fall! Lentils provide a good source of protein, fiber, iron, potassium, and magnesium. Unlike other legumes, you do not...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at healthmatters.idaho.gov.

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Ingredients

1 medium butternut squash (2 1/2 to 3 pounds), peeled and cut into 1/2-inch cubes
1 large red onion, sliced
2 cloves garlic, crushed
1 tbsp olive oil, divided
2 tsp dried thyme
2 cups brown or green lentils, dry
chopped pecans, toasted pumpkin seeds, and/or dried cranberries (optional)
6 tbsp olive oil
2 tbsp apple cider vinegar
2 tsp Dijon mustard
1 tsp honey
½ tsp salt