Oh My Veggies · by Nicole★ 5.0 (2)
Butternut Squash and Kale Salad with Lentils and Tahini Dressing
NUTRITION · PER SERVING50M COOK
CAL 19%·PRO 24%
CARBS 40G43% OF CAL
11G FIBER0G ADDED7G INTRINSIC23G OTHER7G TOTAL SUGAR
FAT 22G53% OF CAL
3G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty salad combining roasted butternut squash, massaged kale, and cooked lentils dressed in a homemade tahini sauce. Nutritious and satisfying as a meatless main course with nutty, earthy flavors.
mainamericansaladgrain bowlbeans🍪 sheet pan🔥 ovendairy freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 butternut squash (peeled, seeded, and cut into 1-inch cubes)
- 3 tbsp olive oil (divided)
- salt and pepper (to taste)
- 1 small bunch kale (tough stems removed and leaves torn into bite-sized pieces)
- 1/3 cup tahini
- 1/3 cup water
- 2 tbsp lemon juice (fresh preferred)
- 1 cup cooked lentils (prepared according to package directions)
- 1 cup pita chips (optional, broken into bite sized pieces)
At a glance
PER SERVING · TIME 50M
CAL 19%·PRO 24%
CARBS 40G43% OF CAL
11G FIBER0G ADDED7G INTRINSIC23G OTHER7G TOTAL SUGAR
FAT 22G53% OF CAL
3G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 225mg
- Total sugar
- 7g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1169mg
- Calcium
- 193mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 225MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.