Roasted Kabocha squash and lentil salad! Loaded with colors, textures and flavors this festive salad is perfect for #meatlessmonday or a beautiful side dish on your Holiday table. Enjoy! Servings 4 Ingredients 2 cups chopped Kabocha squash skin on 1 apple cubed 1/2 red onion sliced 3 tbsp for drizzling 1 tsp salt 1 tsp cumin 1 tsp fennel seeds 1/2 tsp turmeric 1/4 tsp black pepper 1 can 15 oz lentils drained 1 cup feta cheese crumbled 2 tbsp pepitas Dressing 1 tbsp Dijon mustard 1 tbsp maple syrup 2 tbsp apple cider vinegar 6 tbsp olive oil Salt and black pepper to taste Instructions Preheat oven to 400F degrees In a baking pan add the squash, apple and onion. Drizzle with olive oil and season with salt and all the spices. Toss to combine and vegetables are coated with oil. Roast the vegetables for 2o minutes until fork tender. In a jar add all ingredients for the dressing and shake well. Add warm roasted vegetables in a bowl. Add the lentils, feta cheese and sprinkle pepitas....