Warm Lentil and Farro Salad with Fried Egg and Blackberries
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5 from 2 votes

Arugula Salad with Beluga Lentils, Roasted Butternut Squash and Beets

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Salad
Cuisine: American
Servings: 4 servings
Calories: 613kcal
Author: Jessica Randhawa

Ingredients

For the Salad

  • 1 butternut squash, peeled and cut into cubes
  • 1 tablespoon olive oil
  • salt + pepper
  • 2 cups cooked beluga lentils
  • 4 small cooked beets, chopped into small cubes
  • 1 cup red grapes, halved
  • 3 shallots, finely chopped
  • 7 ounces fresh arugula
  • 5 ounces fresh baby spinach
  • 10 mint leaves, finely cut (chiffonade)
  • 1/2 cup pepitas, pumpkin seeds

For the Dressing

Instructions

  • Preheat oven to 400 degrees F and line a large baking sheet with parchment paper. In a large mixing bowl toss cubed butternut squash with olive oil and sprinkle with salt and pepper. Spread the butternut squash in an even layer onto the prepared baking sheet and roast for approximately 20 minutes, or until butternut squash is fork tender (but NOT mushy). Remove from the oven and set aside to cool.
  • Meanwhile, as the butternut squash is roasting add the dressing ingredients to a small jar or bowl and whisk until creamy and fully combined. Set aside.
  • In a large salad bowl gently toss together the cooked lentils, beets, grapes, and shallots. Add the arugula, spinach, mint, roasted butternut squash and dressing and gently toss one more time.
  • Top with pepitas and serve.

Nutrition

Calories: 613kcal | Carbohydrates: 99g | Protein: 32g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 145mg | Potassium: 1520mg | Fiber: 29g | Sugar: 22g | Vitamin A: 24590IU | Vitamin C: 69mg | Calcium: 301mg | Iron: 12.4mg
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