Ingredients

• 1 cup cooked lentils
• 3 Tbsp. “Boss Sauce”
• 2 medium-sizes Delicata squash
• 1 Tbsp. extra virgin olive oil
• 2 tsp. maple syrup
• 1/2 tsp. cinnamon
• 1/2 tsp. chili powder
• 1/2 tsp. sea salt and pepper
• 6 cups of your favorite greens - something sturdy like kale or romaine
• 2 Tbsp. extra virgin olive oil
• 1 tsp. Maple syrup
• 1 Tbsp. apple cider vinegar
• Sprinkle of salt and pepper
• Pomegrante seeds or dried cherries, for garnish
• Feta cheese, for garnish
• 1/2 cup toasted pistachios, roughly chopped

Instructions

1. In a mixing bowl, combine the cooked lentils with the “Boss Sauce,” and set aside.
2. Preheat oven to 400’ and line a rimmed baking sheet with parchment.
3. Wash the squash and cut it into 1” rings. Use a spoon to remove the seeds.
4. Collect the squash rings on the rimmed baking sheet and drizzle on the oil, maple, cinnamon, chili powder, a sprinkle of salt, and pepper. Toss everything to coat and spread it in an even layer. Roast for 20-25 minutes, flipping halfway through, until tender.
5. Put your greens in a large bowl and drizzle on the oil, maple, cider vinegar and pinch of salt and pepper. Toss well to coat. If you are using kale, massage it in to soften the greens. Add the lentils and their green sauce, a sprinkle of cheese and toss everything to coat.
6. Arrange your salads with a pile of greens, a scoop of lentils, a few rings of squash, feta, pomegranate seeds or dried cherries and toasted pistachios.