Dr. Nandi’s Organic Butternut Squash Salad

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Dr. Nandi’s Organic Butternut Squash Salad

Dr. Nandi's Organic Butternut Squash Salad

Use organic ingredients whenever possible.

  • Author: Therese
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Ingredients

1 butternut squash, peeled, deseeded and diced

2 tsp olive oil

1/4 cup of both wild and brown rice

1/4 cup of lentils

1 head broccoli, cut into florets

1/4 cup of dried cranberries

1/8 cup of pumpkin seeds
juice

1 lemon

Instructions

Heat oven to 400 degrees.

Spread the squash over a large baking sheet, drizzle over the oil and bake for 30 mins or until tender.

Cook the rice and lentils in boiling salted water for 20 mins, adding the broccoli for the final 4 mins of cooking.

Drain well, then stir in the cranberries and pumpkin seeds with some seasoning.

Add the squash, pour over the lemon juice and serve.

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1 Comment. Leave new

  • Just made this and eating it now. Yum. Substitutes cauliflower rice for the other rices to cut a few carbs. Delicious.

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