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Mushroom, Bean, and Roasted Squash Salad

Mushroom, Bean, and Roasted Squash Salad

Name: Mushroom, Bean, and Roasted Squash Salad
Total time: 30 min
Yield: 2 Servings
Ingredients: butternut squash: 0.5; salt; pepper; garlic powder: 1; turmeric: 1; cayenne pepper: 1; olive oil: 1; vegetable oil: 2; red onion: 1; garlic clove: 2; red bell pepper: 1; brown mushrooms: 4; salt; pepper; canned white beans: 5; lettuce: 4; lemon juice; lemon zest; fresh parsley

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Salad
Healthy
Hard
30 minutes
Serves 2
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Ingredients

	Preparing the squash:
	0.5 butternut squash butternut squashes 1 ½ butternut squash , cubed
	salt salts 0 salt
	pepper peppers 0 pepper
	1 garlic powder garlic powders 1 1 teaspoon garlic powder
	1 teaspoon turmeric teaspoons turmerics 1 1 teaspoon turmeric
	1 teaspoon cayenne pepper teaspoons cayenne peppers 1 1 teaspoon cayenne pepper
	1 teaspoon olive oil teaspoons olive oils 1 1 tablespoon olive oil
	Cooking the veggies:
	2 tablespoon vegetable oil tablespoons vegetable oils 1 2 tablespoons of vegetable oil
	1 tablespoon red onion tablespoons red onions 1 1 red onion , chopped
	2 garlic clove garlic cloves 0 2 garlic cloves , chopped
	1 red bell pepper red bell peppers 1 1 red bell pepper , chopped
	4 brown mushrooms brown mushroomses 0 4 ounces of brown mushrooms , chopped
	ounce salt ounces salts 0 salt
	pepper peppers 0 pepper
	5 canned white beans canned white beanses 0 5 ounces of canned white beans
	4 ounce lettuce ounces lettuces 1 4 lettuces leaves, chopped
	For seasoning
	lemon juice lemon juices 0 lemon juice
	lemon zest lemon zests 0 lemon zest
	fresh parsley fresh parsley 0 fresh parsley

Nutritional Information

670 kcal

Calories

18 g

Protein

42 g

Fat

66 g

Carbohydrates

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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:

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.

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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. However, in time I kind of built on this habit and, slowly but surely, I began to turn toward the Mediterranean cuisine and, occasionally, even the Mediterranean diet. I am a curious and inquisitive person. So, pretty soon, I started trying to recreate what I’ve tasted or seen. At first, this proved to be hard work for my better half, as she supervised my new experiments. But lately, results really started to show, so wish me luck!