Winter Squash Lentil Salad

As we transition into warmer days and colder nights, I find myself looking for a dish that is a cross between warm and cold! I created this salad that embraces the warmth of the roasted winter squash and served over a bed of arugula or your favorite greens, or even a bowl of buckwheat.

2 lbs winter squash - butternut, acorn, delicata sliced in 1” cubes or crescents, skin on

1 red beet root, sliced in wedges

1 yellow beet root, sliced in wedges

1/2 red onion, thinly sliced

1 cup cooked lentils

Olive oil - about 4 T

Oregano

Sprig of Rosemary

Handful of Italian parsley, chopped

2 T muun chi golden kvass

Sprinkle of muun chi Super Seed Crunch

Toss the veggies in 2 T olive oil, oregano, rosemary and garlic. Roast the squash, beets and onion in a 400 degree oven for 30 min.

Pour the roasted veggies and juices into a bowl with the lentils and remaining olive oil and kvass. These root veggies may be served over a salad or a bed of buckwheat, sprinkled with your favorite seeds. Enjoy this warm salad with friends and family.