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Roasted Squash & Lentil Kale Salad

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

This squash lentil salad packs 11 grams of fiber and features plenty of kale, a powerful prebiotic that helps set the stage for a healthy gut. This salad can be assembled in a Mason jar so you can prep it the night before for a healthy, grab-and-go lunch the next day.

Ingredients:
  • 1 (1½-pound) butternut squash, peeled, seeded and cubed (1-inch; about 5 cups)
  • 6 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon garam masala
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground pepper
  • ½ teaspoon salt, divided
  • 1 pitted medjool date
  • 3 tablespoons cider vinegar
  • 2 tablespoons warm water
  • 8 cups packed torn curly kale leaves
  • 1 (8-ounce) package precooked microwaveable black lentils
  • ½ cup unsweetened dried cranberries
  • ¼ cup roasted pepitas
  • ⅓ cup crumbled feta cheese
Directions:
  1. Preheat oven to 425°F. Combine squash, 1 tablespoon oil, 1 teaspoon each garlic powder and garam masala, ½ teaspoon each ginger and pepper, and ¼ teaspoon salt in a large bowl; toss to coat. Spread in an even layer on a large rimmed baking sheet. Roast until lightly browned and tender, about 20 minutes.
  2. Meanwhile, finely chop 1 date. Using the flat side of a large knife, smash into a paste; scrape into a small bowl. Gradually whisk in 3 tablespoons vinegar, 2 tablespoons water and the remaining 5 tablespoons oil until combined and semi-smooth. (Alternatively, pulse date in a mini food processor until very finely chopped and pastelike, about 10 pulses. Add 3 tablespoons vinegar, 2 tablespoons water and the remaining 5 tablespoons oil; pulse until combined and semi-smooth, about 10 pulses.)
  3. Place 8 cups kale in a large bowl; massage 3 tablespoons of the vinaigrette and the remaining ¼ teaspoon salt into the leaves until dark green and wilted, about 2 minutes.
  4. Transfer dressed kale to a large platter. Top with lentils, the roasted squash, cranberries, pepitas and feta. Drizzle with the remaining dressing.
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