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Roasted Butternut Squash & Lemony Lentil Salad
CLEAN EATING11Ingredients
45Minutes
420Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 cups low sodium vegetable broth
- 1 cup brown lentils (rinsed)
- 1 lemon (NOTE: Grate 1/2 tsp lemon zest and juice 1 1/2 tbsp plus 2 tsp fresh lemon juice, divided)
- 1 butternut squash (peeled, seeded and cubed, seeds reserved)
- 2 Tbsp. extra-virgin olive oil (divided)
- 1/2 tsp. coarse sea salt (each, and fresh ground black pepper, divided)
- 3 Tbsp. fresh mint leaves (torn)
- 2 Tbsp. apple cider vinegar
- 1 1/2 tsp. raw honey
- 8 cups greens (spring mix)
- 3 oz. goat cheese
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NutritionView More
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420Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories420Calories from Fat140 |
% DAILY VALUE |
Total Fat15g23% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol20mg7% |
Sodium640mg27% |
Potassium1270mg36% |
Protein22g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate53g18% |
Dietary Fiber21g84% |
Sugars8g |
Vitamin A250% |
Vitamin C110% |
Calcium35% |
Iron40% |
* 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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