This bright salad is the answer to every lunch conundrum. It goes with everything and is just as satisfying on its own. Plus, the lentils add a good amount of protein so it will keep you satiated. Although we used organic butternut squash here, we encourage you to incorporate your favorite squash that’s in season.

This recipe yields 4 servings

INGREDIENTS

½ cup green lentils
1 cup kale, chopped
½ red onion, chopped
½ butternut squash, chopped
2 cloves of garlic, chopped
3 tablespoons olive oil, divided
Juice of ½ lemon
1 teaspoon sea salt, divided
1 teaspoon pepper, divided

64 g green lentils
128 g kale, chopped
½ red onion, chopped
½ butternut squash, chopped
2 cloves of garlic, chopped
3 tablespoons olive oil, divided
Juice of ½ lemon
1 teaspoon sea salt, divided
1 teaspoon pepper, divided

DIRECTIONS

Place ½ cup of dry lentils in a pot with 1½ cups of water. Bring to a boil then reduce to a simmer. Cook for about 15 minutes or until the water has absorbed.
Meanwhile, peel and chop butternut squash into small squares. Toss with 2 tablespoons of olive oil and a ½ teaspoon of both sea salt and pepper. Place them on a baking tray and let them roast in the oven for 25 minutes at 375 degrees Fahrenheit / 190 degrees Celsius.
Heat a skillet on medium heat. Melt 1 tablespoon of olive oil. Cook red onions and garlic in the skillet for 3-5 minutes or until they start to turn translucent.
Add the kale to the skillet and cook for another 3-5 minutes or until the kale is wilted.
In a separate bowl, toss together lentils, kale onion mixture, and butternut squash.
Squeeze half a lemon over the whole salad and add remaining salt and pepper. Toss again until combined.

TIPS

**Balsamic vinegar also goes nicely with this salad.