Butternut Squash and Rocket Salad

OPEN SOURCE FOOD
10Ingredients
40Minutes
350Calories

Ingredients

US|METRIC
  • butternut squash
  • arugula (2. Large handful of fresh)
  • spring onions
  • 200 grams lentils (can of)
  • sesame seeds
  • sunflower seeds
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 teaspoon soy sauce
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    Made it

    Directions

    1. 1. Fan oven at 180 degrees C.
    2. 2. Chop butternut squash into cubes, add to baking tray, drizzle with oil and roast for 20 minutes.
    3. 3. In a small bowl, mix together the vinegar, soy sauce, honey and oil.
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    NutritionView More

    350Calories
    Sodium4% DV85mg
    Fat22% DV14g
    Protein33% DV17g
    Carbs14% DV42g
    Fiber72% DV18g
    Calories350Calories from Fat130
    % DAILY VALUE
    Total Fat14g22%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol
    Sodium85mg4%
    Potassium700mg20%
    Protein17g33%
    Calories from Fat130
    % DAILY VALUE
    Total Carbohydrate42g14%
    Dietary Fiber18g72%
    Sugars8g16%
    Vitamin A50%
    Vitamin C15%
    Calcium10%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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