Protein-Packed Autumn Lentil Salad
Prep 20 min · Cook 25 min · Serves 4 · medium
A nutrient-dense, high-satiety lunch perfect for breaking your intermittent fast. This autumnal lentil salad is packed with protein, fiber, and healthy fats to keep you full and energized.
Ingredients
- 1 cup green lentils, rinsed
- 2 cups butternut squash, peeled and cubed
- 4 cups kale, chopped
- 1 avocado, diced
- 1/2 cup pecans, chopped
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
1. In a medium saucepan, cover the lentils with water and bring to a boil. Reduce heat and simmer for 20-25 minutes, until lentils are tender. Drain and set aside to cool.
- 2
2. In a large bowl, combine the cooked lentils, cubed butternut squash, chopped kale, diced avocado, and chopped pecans.
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