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.
Method: 
  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.