Squash, Barley & Lentil Salad
PREP 10 MIN•COOK 25 MIN
EF
NF
V
Number of servings
2
150g butternut squash cut into wedges
1 tsp olive oil
1⁄4 cup (50g) pearl barley (or quinoa if gluten-free) (or quinoa if gluten-free) rinsed
1⁄2 can of lentils (14 oz can) drained & rinsed
2 cups (60g) arugula
2 scallions thinly sliced
40g feta crumbled
1⁄2 tbs pumpkin seeds (pepitas)
salt & pepper, to taste
Dressing
1 tsp olive oil
2 tsp balsamic vinegar
1⁄2 tsp wholegrain mustard
1⁄2 garlic clove finely minced
Preheat oven to 355°F and line a baking sheet with baking paper.
Place the pumpkin on the baking sheet and rub with olive oil. Season with salt and pepper and roast for 20 minutes until golden and tender.
Meanwhile, cook the pearl barley in a saucepan of salted boiling water for 25 minutes until tender. Drain.
Whisk together all the ingredients for the dressing and season with salt and pepper. Place pumpkin wedges on plates, and scatter over pearl barley, lentils, arugula and scallions.
Top with feta and pepitas to serve.
Energy (kJ)
1391 kJ / 332 cals
Protein
14.7 g
Fat
12.3 g
Sat. Fat
4.2 g
Carbs
35.3 g
Sugar
6.9 g
Fiber
9.6 g
May Sales Event: Save 20% on a Centr Fitness App Membership
Coaching On Demand And In Your Hand
When you need a sweat session or an extra boost, your personal fitness coach is just a tap away.
Fewer Decisions, Better Results
Never stress about your fitness routine again. We'll select your daily workout and meals based on your goals and preferences.
Move Any Time, Anywhere
Press play at the gym or at home with your Apple, Android or Web device.