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Roasted squash and lentil salad

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Ingredients

  • 1/4 cup hazelnuts, chopped, skinned
  • 1 pound butternut squash, halved, seeded and cut into 8 wedges
  • 3 tablespoon maple syrup
  • 1 1/2 tablespoon cider vinegar
  • 2 teaspoon dijon mustard
  • 5 cup mixed winter salad greens (such as red leaf lettuce and radicchio)
  • 2 cup cooked lentils (canned, rinsed is okay)
  • 1/4 cup parmesan cheese, shaved
  • 1 cup tomatoes, diced

Preparation

Baking Directions:

1.

Preheat oven to 425 degrees.

2.

Place the nuts on a baking sheet in middle of oven.

Bake for about 5 minutes or until fragrant.

Set aside.

3.

Coat a 13- x 9-inch nonstick baking pan with cooking spray.

Place squash on pan, cut sides down.

Cover with foil and roast in middle of oven about 20 minutes or until tender.

4.

Whisk together the maple syrup, vinegar and mustard in a serving bowl until blended.

Add greens and toss until well-combined.

5.

Divide the dressed greens onto each of 4 plates and surround with 2 squash wedges.

Top each serving with 1 cup diced tomatoes and  ½ cup lentils.

Sprinkle evenly with nuts and Parmesan.

Serve.

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