Butternut squash and lentil salad with kale and vinaigrette

  • 1 butternut squash, roasted
  • 1 can of lentils, rinsed well
  • 1 bunch of kale, ribs removed
  • 4 oz honey goat cheese
  • 1-2 tbsp olive oil
  • Pumpkin seeds to taste
Dressing: 1-2 tbsp red wine vinegar, 1 tsp Dijon, 1/4 cup olive oil, salt & pepper to taste.
  1. Cut squash in half and cover with olive oil roast butternut squash for 45 minutes, let cool and scoop out flesh and cut into cubes.
  2. Massage kale with 1/2 tbsp – 1 tbsp olive oil and let rest.
  3. Rinse the lentils well, and stir into cubed butternut squash.
  4. Add two handfuls of massaged kale into a bowl and top with lentils & butternut squash mixture, goat cheese, dressing & pumpkin seeds.