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© Meredith Corporation. All rights reserved. Used with permission.
(9 1/2 cups)
Preheat oven to 400°F. On a baking sheet, toss the squash with 1 tablespoon olive oil. Spread into an even layer. Season with salt and pepper. Roastor 20 to 25 minutes or until tender, stirring once.
Meanwhile, heat the lentils according to package directions. In a large bowl, toss the kale with 1 tablespoon olive oil. Gently massage the kale until color brightens, a minute or so. Add the roasted squash, warm lentils and pomegranate seeds to the kale. In a small bowl, whisk the remaining 2 tablespoons oil, vinegar and mustard. Drizzle over salad, toss and season to taste. Sprinkle with feta.