Butternut squash salad
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Butternut squash salad

By Jenny White

Get a whopping 4 of your 5-a-day with this superhealthy salad, why not make extra for your lunchbox too

  • Prep:15 mins
    Cook:50 mins
  • Easy

Nutrition per serving

  • kcal 266
  • fat 7g
  • saturates 1g
  • carbs 43g
  • sugars 18g
  • fibre 7g
  • protein 12g
  • salt 0.05g

Ingredients

  • 1 butternut squash, peeled, deseeded and diced
  • 2 tsp olive oil
  • 50g wild and brown rice
  • 50g Puy lentils
  • 1 head broccoli, cut into florets
  • 50g dried cranberries
  • 25g pumpkin seeds
  • juice 1 lemon

Method

  1. Heat oven to 200C/180C fan/gas 6. Spread the squash over a large baking sheet, drizzle over the oil and bake for 30 mins or until tender.

  2. Meanwhile, cook the rice and lentils in boiling salted water for 20 mins, adding the broccoli for the final 4 mins of cooking. Drain well, then stir in the cranberries and pumpkin seeds with some seasoning. Add the squash, pour over the lemon juice and serve.

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