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Butternut Squash Salad


Banana and Orange BOWL

43g Carbs / 12g Protein / 7g Fat / 266 kcal

Nutritional Value


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

Cooking method

• 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. • 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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