Butternut squash mung bean salad
Mung beans are a legume in the same family as lentils and peas. It has many health benefits including a high source of fiber, protein and antioxidants and originated in India. You can often find it in the legume section of your supermarket, but if you can’t you can always use any kind of lentils instead!
|Servings: people USA imperial/metric conversion:||
- 1/2 cup extra virgin olive oil
- 2 1/2 teaspoons salt pink Himalayan
- 1 1/2 teaspoon cardamom powder
- 1 butternut squash peeled and sliced
- 2 cups mung beans rinsed
- 1 tablespoons ginger zested
- 1 tablespoon garlic zested
- 2 tablespoons honey
- 4 limes zested, juiced
- 4 scallions chopped
- Preheat oven to 425°F. Prepare a large baking sheet pan with parchment paper. Add the butternut squash. Add ¼ cup of olive oil 1 teaspoon of salt and the cardamom powder.
- Bake for 40 minutes or until golden on the outside and soft on the inside.
- Place the mung beans in a medium size pot and add 6 cups of water. Bring to a boil. Reduce heat to medium-low and cook until tender, about 25 minutes. Remove any excess water.
- In a large serving bowl, add the ginger, garlic, honey, limes, scallions, and remaining olive oil and salt. Mix well.
- Add the beans and butternut squash and serve warm or room temperature.