Ingredients
- ¾ cup dry green lentils
- 1 cup tuscan kale
- 1 small butternut squash, chopped (about 2 cups)
- 3 cups cauliflower, roughly chopped
- ½ red onion, chopped
- ¼ cup sunflower seeds
- ¼ cup fresh parsley, chopped
- ½ or whole avocado
Dressing:
- 1/4 cup oil of choice (I usually mix olive and/or avocado oil)
- 1 tbsp dijon mustard
- 1 tbsp apple cider vinegar
- 1 tbsp lemon juice
- ½ tsp honey
- ¼ tsp salt
Instructions
- Pre heat the oven to 400. Cook lentils by mixing with 1.5 cups of water or stock (or a mix). Bring to a boil and then lower to a simmer , uncovered, for about 20-25 minutes. You want them cooked, but al dente. When done, drain and rinse until cold water to stop cooking. Set aside or save in the fridge for later.
- While the lentils cook, add the peeled and cubed butternut squash + cauliflower to a sheet tray and drizzle with olive oil, salt and pepper. Roast for about 25 minutes. Check halfway and toss them around to prevent burning. Set aside.
- Make dressing by whisking all ingredients until emulsified. De-stem and chop kale, place in large bowl. Add some dressing and massage well with your hands. Yes- this makes a huge difference! Not only does it help to break down it’s fibrous nature, but it gets dressing in every crevice. Don’t skip this step.
- Add in the roasted cauliflower, butternut squash, cooled lentils, and chopped red onions. Pour more dressing in (I had a little leftover, but use as much as you’d like). Toss to combine everything.
- Add chopped parsley, sunflower seeds, and chopped pieces of avocado on top. Enjoy!