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Ingredients
- 1 medium butternut squash , peeled and cut into 1-inch pieces
- 1 tbsp extra virgin olive oil
- ½ tsp sea salt
- ¼ tsp cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground coriander
- 4 cups arugula
- 1 cup cooked lentils
- 2 medium green onions , thinly sliced
- ½ cup fresh parsley , chopped
- ⅓ cup dried cranberries
- ¼ cup pumpkin seeds
- ¼ cup crumbled feta cheese
Dressing
- 2 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tsp dijon mustard
- 1 tsp maple syrup
Ingredients
Dressing
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Instructions
- Preheat the oven to 400F. Line a baking tray with parchment paper.
- Add the butternut squash to a large bowl, tossing it with the olive oil, salt, cinnamon, ginger, and coriander. Transfer to the lined baking sheet in an even layer, and roast for 25 to 30 minutes until the squash is tender. Let cool on the pan for 10 minutes.
- Meanwhile, combine the arugula, lentils, green onions, parsley, cranberries, pumpkin seeds, and feta in a large bowl. Add the cooked squash.
- In a small bowl, combine the extra virgin olive oil, apple cider vinegar, dijon mustard, and maple syrup. Season with salt and pepper, to taste.
- Toss the salad with the dressing before serving.