Lentil, butternut, red cabbage, beet and parsley salad (perfect for fall/winter)

Name: Lentil, butternut, red cabbage, beet and parsley salad (perfect for fall/winter)
Yield: 2 people
Cuisine: South African
Ingredients: 250 g lentils (cooked and drained); 280 g butternut squash; 200 g beet (cooked); 200 g red cabbage; pinch Parsley; 3 Tbsp olive oil; 1 Tbsp vinegar; 1 tsp honey; pinch Salt; pinch Pepper

Mariska van Wyk @01Vanilla

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 ;-).

Mariska van Wyk @01Vanilla

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Ingredients

2 people

250 glentils (cooked and drained)
280 gbutternut squash
200 gbeet (cooked)
200 gred cabbage
pinchParsley
3 Tbspolive oil
1 Tbspvinegar
1 tsphoney
pinchSalt
pinchPepper

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Steps

1

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).
2

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
3

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!