Packed with healthy nutrients, this fall dish is perfect for any occasion. Serve as a side with pork tenderloin roast or turkey breast, or as a meat-free dinner salad with warm, crusty wheat rolls.




  • On a baking sheet, toss the squash with 1 tablespoon of the olive oil. Spread into an evenly. Season with salt and pepper. Roast at 400° F for 20 to 25 minutes or until tender, stirring once.

  • Meanwhile, heat the lentils according to package directions. In a large bowl, toss the kale with 1 tablespoon olive oil. Gently massage the kale until color brightens, a minute or so. Add the roasted squash, warm lentils and pomegranate seeds to the kale. In a small bowl, whisk the remaining 2 tablespoons oil, the vinegar and mustard. Drizzle over salad, toss and season to taste. Sprinkle with feta.

Nutrition Facts

256 calories; 12 g total fat; 11 mg cholesterol; 456 mg sodium. 28 g carbohydrates; 11 g protein;