Warn Butternut Squash, Kale & Lentil Salad
2 cups cubed butternut squash
2 cups kale leaves, chopped
1 cup cooked lentils
1 cup crumbled goat cheese (leave out for vegan)
4 tablespoons olive oil
1/2 a lemon, juiced
salt and pepper
1. Pre-heat oven to 425 F. Toss butternut squash with 2 tablespoons olive oil, salt and pepper then arrange on a baking sheet. Roast for 20 minutes.
2. At the 20 minute mark, throw kale leaves on top of squash, drizzle over a bit more oil, and continue to roast for 10 more minutes.
3. When vegetables are ready, place them in a large bowl with the lentils. In a small bowl, stir together remaining olive oil, lemon juice, salt and pepper. Toss salad with the simple dressing.
4. Sprinkle goat cheese on top, mix gently, and serve.