Butternut squash salad

Recipe Name : Butternut squash salad
Food Mood:  Health Everyday “Healthy lunch”
Food Element:     1 butternut squash, peeled, deseeded and diced     2 tsp olive oil     50g wild and beige rice     50g Puy lentils     1 head broccoli, scratch into florets     50g dried cranberries     25g pumpkin seeds     juice 1 lemon	Cooking Process:     Heat oven to 200C/180C follower/gas 6. Spread the squash on top of a large baking sheet, drizzle beyond the oil and bake for 30 mins or until sore.     Meanwhile, chef the rice and lentils in boiling salted water for 20 mins, adding together the broccoli for the unconditional 4 mins of cooking. Drain skillfully, furthermore disconcert in the cranberries and pumpkin seeds when some seasoning. Add the squash, pour more than the lemon juice and facilitate.
Tags: Health Recipe, Indian Recipe, American Recipe, Family Recipe, Vegetable Recipe, Low Fat Recipe, Christmas Recipe, Everyday Recipe, Low Carb Recipe, Fat Recipe, Cheap and Healthy Recipes, Clean eating recipes, Dairy free recipes, Clean eating recipes, Dairy-free breakfast recipes, Dairy-free lunch recipes, Health EveryDay “Healthier roast”, Gluten-free lunch recipes, Healthier Chicken, Dinar Party, Healthier Fish,  Kids Health Food, Healthy Lunch.