Fall Lentil Salad with Butternut Squash and Goat Cheese

Nutritional Highlights

Lentils are a great source of plant-based protein and fiber.

One cup of butternut squash has 297% of your daily needs of Vitamin A as well as 48% of

your daily needs of Vitamin C.

Servings: 4

Preheat oven to 375F
Line a rimmed baking sheet with parchment paper, and lightly spray with cooking spray.
Combine garlic, coriander, cumin, ginger, cinnamon and the olive oil.
Place butternut squash in a bowl and combine with spice mixture. Arrange squash on baking sheet and roast until browned and tender, about 20 minutes. Stir halfway through roasting. Let cool slightly.
While squash is roasting, prepare the dressing by adding the olive oil, balsamic vinegar, shallot, and mustard in a small bowl. Whisk to combine.
Place lentils in pan on stovetop and heat gently or place in microwave safe bowl and heat until warm.
Combine lentils, squash, dressing in a large bowl. Toss gently.
Transfer to a serving platter and top with goat cheese, flat leaf parsley, and pepitas.

1 package Trader Joe’s Ready to Eat Steamed Lentils

1 lb butternut squash cut into 1⁄2” pieces, (about 3 cups)

1 Tbsp olive oil

1/2 tsp coriander

1/4 tsp cumin

1/4 tsp cinnamon

1/4 tsp ginger

2 garlic cloves, minced

Toppings: crumbled goat cheese, flat leaf parsley, 2 Tbsp pepitas

3 Tbsp olive oil

2 Tbsp Balsamic vinegar

2 Tbsp shallot, minced

1 tsp Dijon mustard