Recipe information
Yield
1 serving
Ingredients
½
cup leftover Roasted Butternut Squash
½
cup leftover Green Lentil and Brown Basmati Rice Pilaf
4
cups mustard greens, torn into bite-size pieces
1
Medjool date, sliced
2
tablespoons chopped Quick Pickled Onions
2
tablespoons extra-virgin olive oil
2
teaspoons fresh lemon juice
Kosher salt, freshly ground black pepper
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Preparation
Toss together squash, pilaf, mustard greens, date, pickled onion, oil, and lemon juice in a large bowl; season with salt and pepper.