Brown Rice and Butternut Squash Salad

75 MINS | 4 SERVINGS

INGREDIENTS

Salad

2 cups cooked brown rice

2 cups roasted butternut squash

4 cucumbers, small, diced

1 red onion, large, sliced

2 cups canned lentils, rinsed and drained

1/3 cup walnuts, chopped

8oz baby kale

DRESSING

¾ cup Greek yogurt, 2%

4 Tbsp lemon juice

1 1/3 Tbsp minced garlic

4 Tbsp olive oil

1 1/3 Tbsp dill

¼ tsp salt and pepper to taste

DIRECTIONS

1. Cook brown rice according to directions. You can use frozen pre-cooked brown rice, defrost according to directions.

2. Prepare ingredients according to directions. You can use any pre-roasted vegetable in place of the squash.

3. To make the dressing: Combine Greek yogurt, lemon juice, minced garlic, olive oil, dill, salt, and pepper. Adjust to taste. If using a large jar, you can whisk in the bottom of the jar. If making individual servings, whisk in a separate bowl and add equally among the servings.

4. To make the salad: Divide the dressing equally among the 4 mason jars on the bottom. Layer with diced cucumber, sliced red onion, cooked brown rice, roasted butternut squash, cooked lentils, walnuts, and top with baby kale.

5. Seal the jars and refrigerate until ready to serve. Dump into a serving bowl, toss, and enjoy.

NUTRITION INFORMATION PER SERVING

Protein 21g

Total Fat 22.6g

Carbs 69g

Calories 534kcal

Fiber 16g

Sodium 118mg

Saturated Fat 3.4g

Fruits 0 servings

Vegetables 2.25 servings

Sugar 9g