Lentil Butternut Squash Arugula Salad in Cumin Vinaigrette

Serves 6
Cook Time: 45 minutes

INGREDIENTS
1 bag of arugula
1/2 bag of kale, chopped
1 cup of red cabbage, sliced thinly
1 cup green lentils, rinsed
1 butternut squash, peeled and chopped
1 large red onion, sliced
Dressing:
4 tablespoons apple cider vinegar
3 tablespoons olive oil
2 teaspoons garlic powder
2 teaspoons minced or finely grated ginger
2 teaspoons cumin
1 teaspoon salt
Freshly ground black pepper

STEPS
1. Preheat oven to 400F.
2. Pour 2 cups of water in a pot and bring to a boil. Add lentils and bring to a boil again. Let simmer for 30-45 minutes, until lentils are cooked through. When ready, drain and set aside.
3. Place chopped butternut squash in an aluminum dish and mix with cooking spray, cumin powder, salt and pepper. Place in the oven and let roast for 25 minutes. Once cooked, remove from the oven and set aside to cool.
4. Heat a skillet on medium high heat, and spray with cooking spray. Add onions and let cook until onions become soft and golden. Remove from heat and set aside to cool.
5. To prepare the dressing, stir all ingredients together.
6. Combine all of the contents together in a large salad bowl and top with dressing.