Havest lentil salad has roasted butternut squash, arugula, pomegranates, goat cheese and pumpkin seeds, and a tangy cinnamon vinaigrette. Make a meal out of it or serve as a side dish.
1 ½cupscanned brown lentils(or cook your own from scratch)
4cupsarugula & spinach blend(loosely packed)
¼cuppumpkin seeds
1pomegranate(de-seeded)
¼cupgoat cheese(crumbled)
Instructions
Maple Cinnamon Butternut Squash
Heat oven to 425°F. Toss butternut squash cubes with maple syrup, olive oil, cinnamon, paprika and salt & pepper.
Arrange on a baking sheet. Bake in the pre-heated oven for 15 minutes. Stir the butternut squash cube up and flip, then return to the oven for another 10-20 minutes, until a fork goes into the squash cubes easily.
Remove from oven and allow to cool before adding to the salad.
Harvest Lentil Salad
Shake together the vinaigrette. In a large bowl, toss together all salad ingredients except for the goat cheese.
Sprinkle goat cheese over top and serve.
To Prep Ahead
This salad does not keep well after the dressing is added but some ingredients can be prepped ahead: roast your butternut squash, de-seed your pomegranate and shake together the vinaigrette 2-3 days before serving.