Harvest Salad

Ingredients

1. Salad Ingredients:
2. 2 cups cooked quinoa
3. 1 medium size roasted butternut squash
4. 1 cup cooked lentils
5. 1 package arugula or chopped kale
6. ½ cup toasted sliced almonds
7. ½ - ¾ cup crumbled feta, goat or blue cheese (your choice)
8. ½ cup dried cranberries
10. Dressing Ingredients:
11. 2 medium oranges zested & juiced
12. ¼ cup olive oil
13. 1 teaspoon garlic powder
14. 1 Tablespoon honey
15. Salt & pepper to taste

Preparation Steps

1. Preheat oven to 450 degrees.
2. Peel squash, remove seeds & cut in bite-size pieces. Place cut squash on cookie sheet & drizzle with oil, then sprinkle with salt & pepper. Bake for 25 – 30 minutes or until fork tender.
3. Prepare lentils & quinoa according to package directions. Set aside to cool.
4. Whisk together dressing ingredients & set aside.
5. Once all items are cool mix them together in a large bowl.
6. Drizzle dressing over top of the salad then add cranberries, almonds & toss together. Just before serving sprinkle with cheese & serve at room temperature. Enjoy!