It’s the New Year and, like most folks, eating better and getting more exercise is on the top of the agenda for this year. So far, I’ve been pretty good about both, and with an assortment of delicious winter vegetables, it’s easy to make really tasty, HEALTHY meals!
I think it can sometimes be a challenge to get motivated to eat salads on a daily basis, because they can get a bit monotonous. Actually, salads can be incredibly creative, and it all depends on what’s in season and what’s available at your local market. Sometimes creativity can simply come down to what kinds of greens I use. For instance, in this salad, I used arugula and lentils as a base! This is a quick and easy seasonal salad that you can toss together in no time and enjoy!!
ABOUT 30 MINUTES
For the Salad:
2 cups peeled butternut squash, diced
1 apple, diced
1 Tbsp olive oil (plus more for drizzling)
1/2 tsp cumin
2 sprigs thyme
2 cloves garlic, smashed; kosher salt and pepper
2 cups arugula
1 cup canned or cooked lentils.
Heat oven to 375°F. On a rimmed baking sheet lined with parchment paper, toss the squash and apple with the oil, cumin, thyme, and garlic. Season with salt and pepper. Roast until the squash is fork-tender, about 20 minutes; let cool slightly. Divide the arugula, squash, apple, and lentils between two plates; drizzle with olive oil and season with salt and pepper.