Butternut Squash and Lentil Salad

Yields 4

• 2 cups of cubed Butternut Squash

• 1 tsp Avocado Oil

• 1/2 tsp Salt

• 1/2 tsp Cumin

• 1/2 tsp Paprika

• 1 cup dried Black Lentils

• 2 cups Water

• 1 Bay Leaf

• 1/2 teaspoon Salt

• 4 cups of Baby Arugula

• 2 tbs finely chopped Mint leaves

• 1 tbs Olive Oil

• 1 tbs Red Wine Vinegar

• 3/4 c of Goat Cheese Crumbles

• Salt & Pepper to flavor

Pre heat the oven to 400, toss squash in avocado oil and place on a cookie sheet. Sprinkle with salt, cumin and paprika. Bake for 25-30 min or until the edges begin to brown.

Rinse your lentils and remove any debris or shriveled lentils. Add water and rinsed lentils to a saucepan over medium heat. Cook your lentils in a little sea salt water bath with the Bay Leaf. Bring to low boil and then turn heat down to low and cover. Let cook for 20 min.

Compile your salad... fresh baby arugula sprinkled with finely chopped mint leaves and a little olive oil. Add your cooked lentils and squash, then drizzle with a little red wine vinegar. Sprinkle some goat cheese crumbles, a little salt and pepper. Voila! .