• Home
  • Mushroom, Bean, and Roasted Squash Salad

Mushroom, Bean, and Roasted Squash Salad

Warm, delicious salad, anyone? If spring is a little late this year, a warm salad may be the answer. Take some cubed squash and spice it up before roasting it. Then cook onion, garlic, bell pepper, beans, and mushrooms together. Bring them all together and enjoy.
Features:
Add to Meal Plan
Warm, delicious salad, anyone? If spring is a little late this year, a warm salad may be the answer. Take some cubed squash and spice it up before roasting it. Then cook onion, garlic, bell pepper, beans, and mushrooms together. Bring them all together and enjoy.

Did you like this recipe? You can leave your comment here!


Share it on your social network:

Or you can just copy and share this url

Ingredients

Preparing the squash:
½ butternut squash, cubed
salt
pepper
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
salt
pepper
5 ounces of canned white beans
4 lettuces leaves, chopped
For seasoning
lemon juice
lemon zest
fresh parsley

Ingredients

  • Preparing the squash:

  • 0.5
  • 1
  • 1
  • 1
  • 1

  • Cooking the veggies:

  • 2
  • 1
  • 2
  • 1
  • 4
  • 5
  • 4

  • For seasoning

Steps

1
Done

Preparing the squash:

Add the cubed squash to a bowl, season with salt and pepper, then add the garlic powder, turmeric, cayenne pepper, and olive oil. Mix all.
2
Done

Add this mixture to a tray lined with parchment paper and roast for 25 minutes at 425⁰F/220⁰C.
3
Done

Cooking the veggies:

Heat the vegetable oil in a skillet over low heat, then add the onion and garlic. Cook and stir until tender.
4
Done

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.
5
Done

Add the lettuce to a bowl and the cooked veggies on top of it. Drizzle lemon juice, then add lemon zest and fresh parsley.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

670 kcal
Calories
18 g
Protein
42 g
Fat
66 g
Carbohydrates

Add to Cookbook

You need to login or register to bookmark/favorite this content.

Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

Add Your Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

© Last Gear Publishing & Mobiventura Limited