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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.