A meal-worthy salad featuring sweet butternut squash, earthy lentils, and a tangy Dijon mustard salad dressing.




olive oil

butternut squash


apple cider vinegar

baby spinach

pure maple syrup

pumpkin seeds

Dijon mustard

To prep the squash, first slice the squash horizontally into circles and remove any seeds with a spoon.

Then run your knife around each slice to remove the skin. 

Finally, dice the rounds into approximately 1-inch cubes.

Roast until fork tender.

Divide the spinach, squash, lentils, and pumpkin seeds among 4 bowls. Serve with the dressing.

Or make it in a large salad bowl to serve as a Thanksgiving or holiday starter. It's perfect for potlucks!