Protein-Packed Autumn Lentil Salad

Ingredients

• 1 cup green lentils, rinsed
• 2 cups butternut squash, peeled and cubed
• 4 cups kale, chopped
• 1 avocado, diced
• 1/2 cup pecans, chopped
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   1. In a medium saucepan, cover the lentils with water and bring to a boil. Reduce heat and simmer for 20-25 minutes, until lentils are tender. Drain and set aside to cool.

2. 2

   2. In a large bowl, combine the cooked lentils, cubed butternut squash, chopped kale, diced avocado, and chopped pecans.