Ingredients Needed for Mushroom, Bean, and Roasted Squash Salad
Preparing the squash: ½ butternut squash, cubed
1 teaspoon garlic powder
1 teaspoon turmeric
1 teaspoon cayenne pepper
1 tablespoon olive oil Cooking the veggies: 2 tablespoons of vegetable oil
1 red onion, chopped
2 garlic cloves, chopped
1 red bell pepper, chopped
4 ounces of brown mushrooms, chopped
5 ounces of canned white beans
4 lettuce leaves, chopped For seasoning: lemon juice
How to Cook Mushroom, Bean, and Roasted Squash Salad
- Add this mixture to a tray lined with parchment paper and roast for 25 minutes at 425⁰F/220⁰C.
- While cooking and stirring, add the bell pepper, mushrooms, and canned beans. Season with salt and pepper. Finally, add the roasted squash and cook and stir for 1-2 minutes more.
- Add the lettuce to a bowl and the cooked veggies on top of it. Drizzle lemon juice, then add lemon zest and fresh parsley.