Roasted Butternut Squash with Arugula, Lentils and Cranberries
Servings
4people
Servings
4people
Ingredients
Dressing
Instructions
  1. Preheat the oven to 400F. Line a baking tray with parchment paper.
  2. 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.
  3. Meanwhile, combine the arugula, lentils, green onions, parsley, cranberries, pumpkin seeds, and feta in a large bowl. Add the cooked squash.
  4. 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.
  5. Toss the salad with the dressing before serving.