Warm Kale, Quinoa & Butternut Squash Salad

Dr. Nandi's Organic Butternut Squash Salad

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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