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Warm Butternut Squash, Kale & Lentil Salad

Posted Jan 13 2014 3:44pm
Hello from the world of three month old sleep regression. It's me, the person who had been counting down the days until the new season of Downton Abbey but has yet to see an episode, the one who is on facebook at 2 am and again at 4 am wondering why there are not more exciting updates.

My energy level is low so my cooking is lazy. I'm making things that I can pick at throughout the day when I have a second. This warm butternut squash, kale, and lentil salad perfectly fueled my sleepy body encouraging it to get up and get going once again.


Luckily the faces behind the sleep deprivation are pretty darn cute. I still can't believe we have two kids...

Warn Butternut Squash, Kale & Lentil Salad

2 cups cubed butternut squash
2 cups kale leaves, chopped
1 cup cooked lentils
1 cup crumbled goat cheese (leave out for vegan)
4 tablespoons olive oil
1/2 a lemon, juiced
salt and pepper

1. Pre-heat oven to 425 F. Toss butternut squash with 2 tablespoons olive oil, salt and pepper then arrange on a baking sheet. Roast for 20 minutes.

2. At the 20 minute mark, throw kale leaves on top of squash, drizzle over a bit more oil, and continue to roast for 10 more minutes.

3. When vegetables are ready, place them in a large bowl with the lentils. In a small bowl, stir together remaining olive oil, lemon juice, salt and pepper. Toss salad with the simple dressing.

4. Sprinkle goat cheese on top, mix gently, and serve.

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