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Detox Roasted Delicata Squash, Pardina Lentil, and Kale Salad with Maple-Pear Balsamic Vinaigrette {Vegan}
AN EDIBLE MOSAIC17Ingredients
65Minutes
320Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. balsamic vinaigrette (good-quality pear)
- 1 Tbsp. pure maple syrup
- 2 Tbsp. extra-virgin olive oil
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/2 white onion (medium, thinly sliced)
- 10 oz. kale (rinsed, stems removed, and chopped small)
- 2/3 cup lentils (dry pardina, rinsed and drained, see Note)
- 3 Tbsp. pomegranate arils (fresh)
- 1 lb. delicata squash (halved length-wise, de-seeded, seeds reserved for roasting, and sliced across into about ⅓-inch thick slices)
- 1 1/2 Tbsp. avocado oil
- 1/4 tsp. salt
- 1/8 tsp. black pepper
- 1/3 cup squash seeds (Delicata, rinsed and patted dry)
- 1 tsp. avocado oil
- 1 pinch salt
- 1 pinch black pepper
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NutritionView More
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320Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories320Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium560mg23% |
| Potassium980mg28% |
| Protein12g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate38g13% |
| Dietary Fiber13g52% |
| Sugars9g |
| Vitamin A220% |
| Vitamin C180% |
| Calcium15% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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