Sweet Peas and Saffron · by Annie★ 5.0 (3)
Harvest Lentil Salad
NUTRITION · PER SERVING50M COOK
CAL 13%·PRO 17%
CARBS 33G50% OF CAL
8G FIBER13G OTHER12G TOTAL SUGAR
FAT 13G44% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fall salad with roasted butternut squash, lentils, arugula, pomegranate, and goat cheese in a cinnamon vinaigrette. Works as a complete meal or seasonal side.
mainamericansalad🍪 sheet pan🔥 ovengluten freevegetarian
View the full recipe on Sweet Peas and Saffron →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 cups butternut squash ((cut into 1 inch cubes))
- 1 teaspoon maple syrup
- 1 tablespoon olive oil
- 1/8 teaspoon cinnamon
- 1/8 teaspoon paprika
- salt & pepper
- 1 1/2 tablespoons olive oil
- 1 1/2 tablespoons white wine vinegar
- 2 teaspoons maple syrup
- 1/4 teaspoon dijon
- 1 1/2 cups canned brown lentils ((or cook your own from scratch))
- 4 cups arugula & spinach blend ((loosely packed))
- 1/4 cup pumpkin seeds
- 1 pomegranate ((de-seeded))
- 1/4 cup goat cheese ((crumbled))
At a glance
PER SERVING · TIME 50M
CAL 13%·PRO 17%
CARBS 33G50% OF CAL
8G FIBER13G OTHER12G TOTAL SUGAR
FAT 13G44% OF CAL
2G SAT10G 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
- 313mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 729mg
- Calcium
- 96mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 313MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.