Ingredients

  • 5 ounces baby spinach
  • 3 tablespoons balsamic vinegar
  • 1 large bosc pear, sliced
  • 1 small butternut squash, peeled and chopped into 1/2-inch slices
  • 1 cup cooked lentils (or more for serving)
  • 1/3 cup dried cranberries
  • 1/3 cup feta cheese
  • ΒΌ teaspoon ground cinnamon
  • 2 teaspoons pure maple syrup
  • 1/3 cup olive oil
  • 1/4 cup fresh orange juice
  • 1 teaspoon orange zest
  • 2 sage leaves, finely chopped
  • 1/8 teaspoon salt, to taste

Ready In 50 Minutes

Servings: 3

Cooking Instructions

Step 1

  • Add all of the ingredients for the dressing to a small blender. Blend until completely smooth and creamy. Refrigerate until ready to use.Preheat the oven to 375 degrees F.Coat the butternut squash slices with olive oil and place on a baking sheet. Roast for 20 to 25 minutes, flipping half-way through, or until butternut squash is cooked through and browned.
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  • Length: 20 minutes

Step 2

  • Add the spinach, pear, dried cranberries, feta, and lentils to a serving bowl.
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Step 3

  • Drizzle in desired amount of vinaigrette and toss until everything is coated.
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Step 4

  • Serve salad on plates or bowls, along with slices of roasted butternut squash.
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