Warm Autumn Salad

with Parsley Jus


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An earthy medley of roasted Japanese kabocha, broccoli, carrots, and seasoned lentils on a colorful bed of quinoa and kale; garnished with pumpkin seeds and dried cranberries. Served with Parsley Jus.

Warm Autumn Salad

Quinoa kale
brussels sprouts kabocha
canned lentils (40g)* broccoli
carrots pumpkin seeds
parsley scallions (green part)
cranberries (5g)* garlic-infused canola oil
salt white pepper

Parsley Jus

Epicured's low FODMAP vegetable stock tomatoes
parsley garlic-infused canola oil
white wine vinegar salt
white pepper xantham gum

Warm Autumn Salad

Calories (Cals)330
Protein (g)11
Carbohydrates (g)42
Total Fat (g)15
Saturated Fat (g)1.5
Trans Fat (g)0
Cholesterol (mg)0
Sodium (mg)390
Dietary Fiber (g)10
Sugars (g)12
Vitamin A (%DV)280
Vitamin C (%DV)180
Calcium (%DV)15
Iron (%DV)20


Collect the Warm Autumn Salad along with the separately packaged Parsley Jus.


Microwave: Remove lid from the Warm Autumn Salad. Cover with a damp paper towel. Heat for 60 seconds and then in 30 second intervals until sufficiently warm. Rotate and allow standing time for even heating. Drizzle Parsley Jus over the dish.

To Enjoy Cold: Shake Parley Jus, drizzle over Warm Autumn Salad, mix well and enjoy!


Keep all food refrigerated until ready to consume.