This salad can be served warm, room temp or chilled. Mix and match veggies, greens and cheeses as you like! The smoky maple dressing gives it lots of flavor, but feel free to omit the Liquid Smoke if you like.
Servings 4Servings
Author Kath Younger
Ingredients
1.5cupsdry green lentilsthey whole their shape better than brown
10ouncesof butternut squashabout 2 cups
1head of greens - collardskale, chard
5ouncesfeta or goat cheese
1/4cupchopped walnuts
For the dressing
1tbspmaple syrup
2tbspgarlic gold or olive oil
2tbspaged balsamic vinegar
1tbspDijon mustard
1/2tspsalt
sprinkle black pepper
3drops Liquid Smokeoptional
Instructions
Cook lentils according to package, seasoning with veggie broth or salt
Toast walnuts in a dry skillet until fragrant
Roast butternut squash for 30 minutes at 400* in a little olive oil and sprinkle of maple syrup until browned on the edges
Steam greens until wilted
Combine dressing ingredients in a jar and whisk to combine