Roasted Squash & Lentil Kale Salad

Roasted Squash & Lentil Kale Salad

This squash lentil salad packs 14 grams of fiber and is a powerfully prebiotic that helps set the stage for a healthy gut. This roasted squash & lentil kale salad is packed with fiber and proteins and is satisfying as it is healthy. The fiber in this salad will help feed the good bacteria in your digestive health, but also your immune health.

Prep Time: 15 mins Cook Time: 50 mins Servings: 4 servings

Ingredients

• 1 (1 ½ pound) butternut squash, peeled, seeded and cubed (1 inch, about 6 cups)
• 1 tablespoon extra virgin olive oil, divided
• 1/4 teaspoon ground ginger
• 1/2 teaspoon ground ginger
• 1/4 teaspoon red ground pepper
• 1/4 teaspoon balsamic vinegar
• 3 tablespoons cider vinegar
• 3 tablespoons warm water
• 1/2 cup unsalted raw cranberries
• 1/2 cup roasted pepitas
• 1 cup roasted pepitas
• 1/2 cup roasted pepitas

Preparation

• Preheat oven to 425°F. Combine squash, 1 tablespoon of 1 teaspoon each garlic powder and garam in an even layer on a large rimmed baking sheet and spread in a single layer and set aside 20 minutes.

• Meanwhile, whisk lentils in a medium saucepan and cover with boiling water. Bring to a boil, then reduce the heat to medium-low and cook for 5 minutes, covered. Add the tomatoes and juices (if diced) and vinegar. Replace the lid, reduce the heat to low, and cook for about 30 minutes.

• Place 4 cups kale to a large platter, manage in a Mason jar or so you can prep it the night before for a healthy grab-and-go meal. Drizzle with the roasted vegetables and stir gently until combined and evenly coated. Add the cranberries, pepitas and cheese.