Roasted Vegetable and Lentil Salad

Ingredients

• 1 medium butternut squash, peeled and cubed
• 1 pound Brussels sprouts, halved
• 1 medium red onion, sliced
• 2 tablespoons olive oil
• 1 cup lentils, cooked
• 4 cups mixed greens
• 1 pint cherry tomatoes, halved
• 1/2 cup feta cheese, crumbled
• 2 tablespoons lemon juice
• 1 tablespoon balsamic vinegar
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Toss the cubed butternut squash, Brussels sprouts, and sliced red onion with 1 tablespoon of olive oil on a baking sheet. Roast for 20-25 minutes, or until the vegetables are tender and lightly caramelized.