Lentil Salad With Maple Roasted Squash

INGREDIENTS (4 servings):

• 2 cupsButternut Squash (chopped into 1 cm cubes)
• 1 1/2 tspsAvocado Oil
• 1/4 tspSea Salt (divided)
• 2 tbspsMaple Syrup
• 1/4 cupExtra Virgin Olive Oil
• 2 tbspsApple Cider Vinegar
• 1/4 tspCinnamon
• 2 cupsLentils (cooked, from the can)
• 4 stalksGreen Onion (chopped)
• 1/4 cupDried Unsweetened Cranberries
• 1/4 cupParsley (chopped)

DIRECTIONS:

1. Preheat oven to 400ºF (204ºC). Line a baking sheet with parchment paper.
2. Arrange butternut squash cubes on the baking sheet and season with avocado oil and half of the salt. Roast in the oven for 20 minutes then remove from oven and drizzle with maple syrup. Return to the oven for an addition 5 to 10 minutes, or until the butternut squash is tender and maple syrup has started to caramelize. Remove from the oven and let cool slightly.
3. In a large mixing bowl whisk together the extra virgin olive oil, apple cider vinegar, cinnamon and remaining salt. Fold in lentils, green onion, cranberries, parsley and butternut squash. Season with additional salt if needed. Enjoy!

NOTES:

• Leftovers – Store in an airtight container in the fridge for up to 5 days.
• No Maple Syrup – Use honey instead.
• No Butternut Squash – Use sweet potato or carrots instead.
• Save Time – Buy pre-sliced butternut squash.