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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.


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


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.

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