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- Lentil-Squash Salad
- ¾ cup French Puy lentils
- 6 cups butternut or acorn squash, peeled and cut into 1â³ cubes
- 2 tbsp olive oil
- 1 tsp paprika
- Salt and pepper
- 4 cups baby greens
- ½ cup crumbled feta cheese
- Apple Cider Vinaigrette
- ½ cup olive oil
- ¼ cup maple syrup
- ¼ cup apple cider vinegar
- 2 tsp grainy Dijon mustard
- Salt and pepper
View Full Recipe at Good Food, Good Wine and a Bad…
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