Teenie's Kitchen

This salad is truly fall in a bowl. It is the perfect balance of cozy and fresh. Packed with protein-rich lentils, sweet roasted butternut squash and a maple Dijon dressing that brings it all together. It’s super hearty for lunch, pretty enough for a dinner side and full of that fall flavour in every bite! 

Salad:

• 1 roasted butternut squash, diced
• 3 cups cooked green lentils (about 1.5 cups dried lentils)
• 4 cups chopped kale
• 1/2 cup pomegranate arils
• 1/4 cup pumpkin seeds 
• 1/2 to 3/4 cup feta cheese or goat cheese 

Dressing:

• 1 cup olive oil
• 1/2 cup apple cider vinegar 
• 1/4 cup maple syrup 
• 1 1/2 tbsp Dijon mustard
• Salt and pepper 

1. In a large bowl, add cooked lentils, roasted squash, kale, pomegranate arils, pumpkin seeds and cheese.
2. Mix dressing in a separate bowl. Whisk until combine. Pour on top of the salad and toss until everything is coated.
3. Serve warm or cold!

Note – this salad keeps well in the fridge and makes great leftovers. I recommend saving some of the dressing to add on before serving. 

Enjoy! 😉