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© Silvia Santucci

Thursday (D): Protein-rich lentil salad with butternut squash and hazelnuts

The week continues with this protein-rich lentil salad. Outside of the fall and winter season, you can easily replace the butternut squash with sweet potatoes. You'll need to save 1/4 cup lentils and 1/3 cup butternut squash for the following recipe.

Serves 4

For the salad:

• 3/4 cup green lentils
• 1 1/3 cups butternut squash, peeled and chopped into 2-cm cubes
• 1 1/4 cups hazelnuts, chopped
• 1 tbsp parsley, finely chopped
• 1 tbsp olive oil

For the vinaigrette

• 6 tbsp olive oil
• 3 tbsp apple cider vinegar
• Salt, pepper

Storage: 4-5 days in an airtight container in the refrigerator. Store the salad and vinaigrette separately.