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Autumn Glow Salad

The official start of fall is Saturday, September 22! This recipe has the perfect combination of crisp and comfort to help you transition into the new season.

Ingredients

1 (2-lb.) butternut squash, peeled and cut into 1/2-in. cubes

1 tablespoon olive oil

1/2 teaspoon kosher salt, divided

1/4 teaspoon freshly ground black pepper

1/2 cup dried green lentils

1/2 teaspoon cumin

1/2 teaspoon red wine vinegar

2 cups arugula

1 tablespoon crumbled feta cheese

2 tablespoons Tahini Dressing

Directions

Step 1

Preheat oven to 400°F.

Step 2

Place squash, oil, 1/4 teaspoon salt, and pepper in a bowl; toss to combine. Spread mixture in a single layer on a foil-lined baking sheet. Bake at 400°F for 28 to 30 minutes, tossing once halfway through.

Step 3

While squash bakes, place lentils in a medium saucepan. Cover with water to 3 inches above lentils; bring to a boil. Reduce heat, and simmer 20 minutes or until lentils are tender. Drain. Stir in remaining 1/4 teaspoon salt, cumin, and red wine vinegar. Let stand 10 minutes.

Step 4

Arrange arugula on a plate. Top with 1 cup butternut squash, 1/2 cup cooked lentils, and cheese. Drizzle Tahini Dressing over top.

Recipe from: https://www.cookinglight.com/recipes/autumn-glow-salad

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