Lentil, butternut, red cabbage, beet and parsley salad (perfect for fall/winter)
We love salads so much we had to make a fall/winter one! So we swap our raw vegetables for seasonal vegetables by combining red cabbage, beet and butternut squash with lentils and parsley. An easy to make, quick and vegetarian recipe. Eat healthily while stocking up on vegetable proteins and fiber ;-).
Ingredients
Preparation
- Peel your butternut squash and cut it into cubes. In a salad bowl, mix them with 1 tablespoon of olive oil and 1 teaspoon of honey. Bake for 25 minutes at 350°F (180°C).
- Meanwhile, prepare the other ingredients:
* cut the beets into cubes
* cut the red cabbage into thin strips
* chop the fresh parsley
* drain the cooked lentils - In a salad bowl, mix the lentils, beets, red cabbage, parsley and butternut squash. Add 2 tablespoons of olive oil, 1 tablespoon of vinegar, salt, pepper and voila! Your salad is ready: bon appetit!
Observations
Can I add nuts to my salad?
No problem ! Crushed nuts will be perfect in this fall/winter salad. Also think about hazelnuts, pumpkin seeds, sesame seeds, sunflower seeds, etc. There are many alternatives to make your salad even crunchier. Don’t hesitate to brown them for a few minutes in a hot pan to give them a smoky taste.
What can I substitute for honey?
You can replace the honey with agave syrup.
How long will this salad last?
In an airtight container, you can keep this salad refrigerated for 3-4 days. To prevent the vinaigrette from “cooking” the salad, add it at the last moment. Without vinaigrette, you will be able to keep your salad longer.
