Roasted Squash & Lentil Kale Salad
This squash lentil salad packs 11 grams of fiber and features plenty of kale, a powerful prebiotic that helps set the stage for a healthy gut. This salad can be assembled in a Mason jar so you can prep it the night before for a healthy, grab-and-go lunch the next day.
Ingredients
- 1 (1½-pound) butternut squash, peeled, seeded and cubed (1-inch; about 5 cups)
- 6 tablespoons extra-virgin olive oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon garam masala
- ½ teaspoon ground ginger
- ¼ teaspoon ground pepper
- ½ teaspoon salt, divided
- 1 pitted medjool date
- 3 tablespoons cider vinegar
- 2 tablespoons warm water
- 8 cups packed torn curly kale leaves
- 1 (8-ounce) package precooked microwaveable black lentils
- ½ cup unsweetened dried cranberries
- ¼ cup roasted pepitas
- ⅓ cup crumbled feta cheese