This warm autumn salad is packed with nutritious ingredients. Lentils are a source of protein and will keep you feeling fuller for longer. It is also packed with plants and increasing the diversity of plants you consume each week can help to support your gut health.

This warm salad is a great lunch for a chilly autumn day and really makes the most of seasonal ingredients like butternut squash and brussels sprouts. The dried cranberries and honey mustard dressing add a touch of sweetness and the feta adds some saltiness to balance out the flavours.

Ingredients  

Salad

• 1/2 large butternut squash
• 3 cups brussels sprouts
• 540ml can of lentils, drained
• 1/3 cup pecans
• 1/3 cup dried cranberries
• 1/2 cup feta, crumbled
• 2 tsp garlic powder
• 1 tbsp chili powder
• olive oil
• salt and pepper

Dressing

• 2 tbsp extra virgin olive oil
• 2 tbsp white wine vinegar
• 2 tbsp Dijon mustard
• 1 tbsp honey
• Salt and pepper to taste

Instructions 

1. Preheat the oven to 400°F.
2. Remove the seeds from the butternut squash and cut it into 1/2 inch slices. 
3. Place the sliced squash on a baking sheet. Drizzle with olive oil and season with salt and pepper. Place in the oven for 20 minutes. 
4. Remove the stalks and peel the outer leaves of the brussels sprouts then cut them in half.
5. Mix the lentils with 2tbsp olive oil, the chili powder and the garlic powder.
6. Place the brussels sprouts and lentils on a baking sheet. 
7. Remove the squash from the oven and flip each piece. Place the pan containing the squash as well as the pan containing the brussels sprouts and lentils in the oven.
8. After 15 minutes remove the pan containing the brussels sprouts and lentils from the oven and stir them. Return to the oven for another 15 minutes (leave the squash in the oven during this time).
9. Meanwhile add the ingredients for the dressing to a bowl and whisk until combined.
10. Assemble the salad by layering the lentils, squash and brussels sprouts on a platter. Drizzle with the dressing then layer the pecans, dried cranberries and feta on top.
11. Enjoy!