Roasted Squash and Lentil Salad (Dairy and Gluten Free)

This is a wonderful recipe I have discovered from Kitchn.  If you haven't discovered this website, it has some fabulous recipes.  I made some of my own alterations due to ingredients on hand or simply taste preference.  If you manage any leftovers they do reheat very well in a warm oven.

Ingredients

• 1 medium squash (I used butternut) peeled and cut into bite size pieces
• 1 large red onion, cut into 1/8ths
• 1 bulb of garlic or 3 cloves
• olive oil, divided
• 2 1/2 cups green lentils
• 2 bay leaves
• 4-6 large leaves of kale 
• 1/2 cup roasted sunflower seeds*
• sea salt
• ground black pepper

Dressing:

• 3 cloves roasted garlic
• 1 tablespoon olive oil
• 3 tablespoons balsamic vinegar
• 1 tablespoon pure maple syrup
• 1/4 teaspoon sea salt

Directions

1. Preheat oven to 425 F.
2. Toss squash, garlic and onion into a bowl and add 2 tablespoons of olive oil, salt and pepper.  Stir to fully coat.
3. Place on a baking sheet and roast for 25-30 minutes.
4. Cook lentils in a pot with two bay leaves.  Add enough water to cover plus 3 cm.  Cook just until cooked. (12-15 minutes.) Drain and set aside.
5. Chop cleaned kale into shredded thin pieces.
6. Once garlic, squash and onion have been roasted until soft remove and set aside.
7. Puree dressing until smooth using 3 cloves roasted garlic.
8. Add any remaining garlic, onions and squash into a bowl.  Add cooked lentils and roasted sunflower seeds.
9. Pour dressing over top, season with salt and pepper and serve warm.

* to roast sunflower seeds simply place in a hot pan at a medium heat and cook stirring frequently for about 3-5 minutes