Posted on November 10, 2015 by Jenny Cromack

Try this amazing healthy butternut squash salad as a healthy lunch or evening meal. Try adding some chicken or salmon to this for additional protein.

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  cranberries (dried)
• 25g pumpkin seeds
• juice 1 lemon

Method

1. Heat oven to 200C Spread the squash over a large baking sheet, add a little oil and bake for 30 mins or until tender.
2. Meanwhile, cook the rice and lentils in boiling 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.