Roasted Fall Vegetables with Lentils
Roasted Fall Vegetables with Lentils
  • prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
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  • 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

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    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

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