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Picture of Dinner Tonight: Spiced Butternut Squash, Lentil, and Goat Cheese Salad Recipe
mediterranean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2004 kcal 100 %
  • Fat 83 g 127 %
  • Saturated 33 g 163 %
  • Carbs 260 g 87 %
  • Fiber 46 g 186 %
  • Protein 85 g 170 %
  • Cholesterol 83 mg 28 %
  • Sodium 2076 mg 86 %
  • Calcium 1089 mg 109 %
  • Magnesium 612 mg 146 %
  • Potassium 6249 mg 133 %
  • Iron 28 mg 155 %
  • Zinc 9 mg 82 %
  • Phosphorus 1374 mg 196 %
  • Vitamin A 8105 µg 901 %
  • Vitamin C 308 mg 342 %
  • Thiamin (B1) 3 mg 236 %
  • Riboflavin (B2) 1 mg 105 %
  • Niacin (B3) 22 mg 137 %
  • Vitamin B6 3 mg 269 %
  • Folate equivalent (total) 1141 µg 285 %
  • Vitamin B12 0 µg 14 %
  • Vitamin D 1 µg 5 %
  • Vitamin E 28 mg 186 %
  • Vitamin K 81 µg 68 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Dinner Tonight: Spiced Butternut Squash, Lentil, and Goat Cheese Salad Recipe

Ingredients

  • 3/4 cup French green lentils
  • 2 large butternut squash, peeled, seeded, and cut into 1-inch cubes (about 6 cups)
  • 3 tablespoons olive oil, divided
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 4 cups baby arugula
  • 1 cup soft goat cheese, crumbled, divided
  • 1/4 cup mint, thinly sliced
  • 1 tablespoon red wine vinegar

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