1 pound butternut squash (you can buy it already cubed at Costco and grocery stores – it’s a lot easier this way)
1/4 cup olive oil
1/2 teaspoon salt
2 Tablespoons white wine vinegar
2 teaspoons agave nectar or pure maple syrup
1 teaspoon Dijon mustard
1 1/2 teaspoons ginger, finely minced
1 clove finely minced garlic
8 ounces kale, stems removed and torn into bite sized pieces (about 8 cups)
1 1/2 cups cooked brown (or any color really) lentils
Preheat oven to 425.
Line a cookie sheet with parchment paper. Spread the squash out on a single layer and drizzle with 1 tablespoon olive oil. The single layer is important because you want the squash to roast. If it’s too overcrowded it will steam the squash and make it mushy. Sprinkle with 1/4 teaspoon salt and toss with your hands to coat.
Put in the oven for about 25 minutes turning the cookie sheet 1/2 way thru. You want it to be a little brown on the outside and tender on the inside. Remove from oven and cool.
Stir together vinegar, agave or syrup, mustard, ginger, garlic and remaining 1/4 teaspoon salt. While stirring, drizzle the remaining olive oil slowly into the dressing.
In a large bowl add kale, drizzle in the dressing and toss it around to coat. Add the cooled squash and lentils and toss a little bit. Taste for seasoning and serve!