Roasted Butternut Squash, Lentil, and Apple Salad Recipe

Adapted from Rolling Harvest Food Rescue

I find it challenging to eat healthy in the winter as there is less local produce available. This recipe uses many local items that can be found at our farmers markets and is delicious!

Ingredients

Salad

• 1 cup dry lentils (instant pot and stove top directions below)
• Water or low-sodium vegetable stock (see amount based on cooking method below)
• 1 small butternut squash
• 1 apple red or green
• 1 tbsp olive oil
• 2 cups spring mix
• 1/2 cup feta cheese crumbled

Dressing

• 1/4 cup olive oil
• 1/4 cup apple cider vinegar
• 1 tsp mustard brown or Dijon
• 1 tsp maple syrup
• 1 dash salt to taste
• 1 dash pepper to taste
• 1/4 avocado (optional)

Instructions

1. Cook lentils and let cool
   1. Instant pot – place 1 cup of lentils and 2 cups of stock in instant pot, set for 10 minutes on high and let naturally decompress
   2. Stove top – place 1 cup of lentils in a medium saucepan, cover with 2.5 cups of water, bring to a boil. Once boiling, simmer for 20-25 minutes
2. Cut the butternut squash in half and remove the seeds. Peel the butternut squash.
3. Dice the squash into 1 inch cubes. Coat squash with olive oil and season with salt and pepper.
4. Roast at 400 degrees F for 20-30 minutes until fork tender. Remove from the oven and let cool.
5. Combine dressing ingredients and place in a blender if using the avocado. Blend until creamy. If not using avocado, just add ingredients into a jar and shake until combined.
6. Dice the apple with the skin on.
7. Combine the lentils, squash, apple and salad greens in a serving bowl.
8. Coat the salad with the dressing and top with feta cheese.