A meal-worthy salad featuring sweet butternut squash, earthy lentils, and a tangy Dijon mustard salad dressing.
apple cider vinegar
pure maple syrup
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!