1 lemon (NOTE: Grate 1/2 tsp lemon zest and juice 1 1/2 tbsp plus 2 tsp fresh lemon juice), divided
1 butternut squash, peeled, seeded and cubed, seeds reserved
2 tbsp plus 1 tsp extra-virgin olive oil, divided
1/2 tsp each coarse sea salt and fresh ground black pepper, divided
3 tbsp torn fresh mint leaves
2 tbsp apple cider vinegar
1 1/2 tsp raw honey
8 cups spring mix greens
3 oz goat cheese
Preheat oven to 400°F. In a medium saucepan, bring broth and lentils to a boil. Reduce heat and simmer for 30 minutes
or until lentils have absorbed liquid; remove from heat. In a small bowl, combine 1 cup lentils and 1 1/2 tbsp lemon juice; set aside for leftovers in our 2-Week Meal Plan.
Line a large and a small rimmed baking sheet with foil. In a large bowl, toss 2 cups squash with 1 tbsp oil and ¼ tsp each salt and pepper; spread in an even layer on large sheet. Bake squash for 30 minutes. Toss squash seeds with 1 tsp oil and 1/8 tsp each salt and pepper; spread in an even layer on small sheet. Bake seeds for 15 minutes; set aside.
Meanwhile, prepare dressing: In a small bowl, whisk mint, vinegar, remaining 1 tbsp oil, honey, remaining 2 tsp lemon juice, lemon zest and remaining 1⁄8 tsp each salt and pepper.
In a large bowl, toss together spring mix, remaining lentils, squash, cheese and dressing. Divide among serving plates. Sprinkle 1 tbsp roasted seeds over each.
This colorful grain salad is delicious warm or at room temperature. If you don’t have time to soak the Kamut in advance, cook it for an additional 10 to 15 minutes. For a twist, swap in another whole grain, such as faro, barley, quinoa or wheat berries.
This salad is a perfect take-to-go meal this time of year. Top off your bento box salad with a side of nuts, seeds, fermented pickles or fresh fruit. If you can't find kabocha in your area, try using butternut squash (halved and peeled) instead.