By sharayah lewis

Roasted butternut squash, kale, and lentil salad

Ingredients

8 servings

For the vinaigrette

¼ colive oil

3 Tbalsamic vinegar

1 tDijon mustard

1clove garlic

1 Tmaple syrup

½ tkosher salt

black pepper

freshly ground

For the salad

1butternut squash

peeled, seeded, and diced into 1/2in cubes

2 Textra virgin olive oil

1 tkosher salt

½ tblack pepper

freshly ground

1 ½ cFrench lentils

rinsed

1 bunchkale

stemmed, leaves roughly chopped

1shallot

finely diced

0.5 Cpumpkin seeds

raw

0.5 Cdried cranberries

0.25 Cfeta

crumbled

parsley

roughly chopped, for garnish

Instructions