- prep: 0 hr
- cook: 0 hr
- total: 0 hr
Summary
You can swap any fall veggie -- brussels sprouts, turnips, or cabbage -- into this warm salad. Don't skip the celery leaves: they may seem delicate, but they pack a lot of flavor.
Ingredients
- 1/2 pound carrots, halved lengthwise
- 1 red onion, cut into 1-inch wedges
- 1 small acorn squash, halved, seeds removed, cut into 1/2-inch slices
- 5 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1/2 cup dried French green lentils, rinsed
- 1 shallot, halved
- 4 teaspoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 stalk celery, thinly sliced, plus leaves
Instructions
Click Here For Step-By-Step Instructions
Tags
Nutrition
Nutritional Info

- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 347 % Daily Value *
- Total Fat: 19 g 29.19%
- Saturated Fat: 3 g 14.31%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 111 mg 4.64%
- Calcium: 155 mg 15.52%
- Potassium: 719 mg 20.54%
- Magnesium: 0 mg 0%
- Iron: 5 mg 25.69%
- Zinc: 0 mg 0%
- Total Carbohydrate: 41 g %
- Dietary Fiber: 11 g 45.1%
- Sugar: 4 g
- Protein: 9 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 2 g
- Vitamin A 195.15%
- Vitamin C 7.7%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat4
- Exchange - Fruit1
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch1
- Exchange - Vegetables1
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total1 oz-eq