4-5 cups cubed butternut squash (from about 2 1/2 pounds butternut squash)
1 ½ tablespoons coconut oil, melted
1 clove garlic minced
1 tablespoon brown sugar (or coconut sugar)
1 teaspoon chili powder
¼ teaspoon salt (plus more, to taste)
¼ teaspoon pepper
½ cup dry black lentils
2 cups water
¼ teaspoon salt
2 tablespoons tahini
1/2 teaspoon pure maple syrup
¼ teaspoon garlic powder
1 tablespoon freshly squeezed lemon juice
2 ½ tablespoons warm water, to thin, plus more if necessary
Freshly ground salt and pepper, to taste
6 cups arugula
1/3 cup pecan halves
1 ½ cups red or purple grapes, halved


1.Preheat oven to 350 degrees F. In a small bowl, mix together melted coconut oil, garlic, brown sugar, chili powder, salt and pepper. Place cubed butternut squash on baking sheet and drizzle coconut oil mixture on top. Toss to evenly coat the butternut squash with oil and spices. Spread butternut cubes evenly around pan and roast for 25-35 minutes until squash is fork tender.
2.While your butternut squash is roasting, make your black lentils. Bring water and salt to a boil and stir in lentils. Bring lentils to a boil, then reduce heat to low and let simmer uncovered for 20-25 minutes until cooked and tender but not falling apart. Drain excess water and rinse cooked lentils with cold water.
3.Next, make your dressing. In a small bowl mix together tahini, maple syrup, garlic powder, lemon juice, and water. Mix until it resembles a dressing. Add a little more water to thin out for a drizzle, if necessary.
4.Assemble your salad. Place arugula down on a platter, top with black lentils, roasted butternut squash, sliced grapes and pecans. Drizzle lightly with tahini dressing, then top with pecans. No need to toss together, just serve as is and allow everyone to dig in and serve themselves with salad tongs/servers. Enjoy! Salad can be enjoyed warm or cold. Serves 6-8.

Leave a Reply

Your email address will not be published.