Autumn Harvest Lentil and Quinoa Salad

Ingredients

• 1 cup green lentils, rinsed
• 1 cup quinoa, uncooked
• 2 cups butternut squash, peeled and cubed
• 4 cups kale, chopped
• 1 whole avocado, diced
• 1/4 cup pumpkin seeds
• 2 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tbsp maple syrup
• salt and pepper, to taste

Instructions

1. 1

   Preheat oven to 400°F. Toss the cubed butternut squash with 1 tbsp olive oil, salt, and pepper. Roast for 20-25 minutes until tender.

2. 2

   Cook the lentils and quinoa according to package instructions. Drain and let cool slightly.