Lentil & Squash Salad
- Preheat the oven to 425 degrees F.
- Place zucchini and squash circles on a baking sheet and drizzle with 2 tablespoons extra virgin olive oil, garlic powder, and Romano cheese. Roast in the oven until crispy and lightly browned, about 20 minutes. Remove from oven and set aside.
- Place lentils, garbanzo beans, dill, and onion in a large bowl. Pour the remaining olive oil from the baking sheet into the bowl, and add the squash and zucchini.
- In a small bowl, whisk together balsamic vinegar, remaining 5 tablespoons olive oil, and salt and pepper to taste. Pour over salad and toss to combine.
- Sprinkle on more Romano cheese (if desired) and serve immediately.
Benefits of Lentil & Squash Salad
Butternut squash is a wonderful fall vegetable that is nutrient dense while being low calorie. A half a cup of butternut squash has 30 calories and is an excellent source of Vitamin A and Vitamin C. Vit. A is good for hair and nail growth while Vit. C benefits iron absorption, wound healing, and maintenance of teeth, bones, and cartilage. Butternut squash is a source of fiber, and the color adds visual satiety to your plate. At H3 we use butternut squash in soups as well as in our delicious and savory lentil and butternut squash salad.
Ingredients
- 1 medium zucchini, sliced into ½ inch thick circles
- 1 medium summer squash, sliced into ½ inch circles
- 7 Tbsps extra virgin olive oil, divided
- 1 tsp garlic powder (or more, to taste)
- 1 tsp Romano cheese, grated (or more, to taste)
- 1 cup cooked lentils
- 1 15 ½ oz can of garbanzo beans, rinsed and drained
- 5 sprigs fresh dill, chopped
- ¼ cup red onion, chopped
- 2 tsp balsamic vinegar
- Category:
- Cooking:
- Protein: 18g
- Type: Free