Toss the cubes of butternut squash in the tablespoon of olive oil and season with salt and pepper. Roast on a baking sheet lined with parchment paper for 20-30 minutes, tossing half way through, until soft and lightly browned.
Meanwhile, add the salad dressing ingredients to a small jar. Shake until well combined.
To assemble each salad, divide the spinach among 4 large bowls. Top each with lentils, the roasted butternut squash, and pumpkin seeds. Serve the the dressing and enjoy.
This recipe serves 4 as a main dish (as reflected in the Nutrition Facts) or 8 or more as a starter salad. The Nutrition Facts include the entire quantity of salad dressing for the recipe; however, you may not need to use that much. Leftover salad is best stored before adding the dressing. The salad and dressing will last covered and refrigerated for up to 3 days.