Dr. Nandi’s Organic Butternut Squash Salad
Use organic ingredients whenever possible.
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
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.