Baked Salads are the best salads

Ingredients

• 1 pound Butternut Squash (peeled and cut into 1‑inch cubes)
• 0.25 teaspoon Ground Nutmeg (freshly ground if possible)
• 1 medium Red Onion (thinly sliced)
• 4 cups Kale (stems removed, leaves chopped)
• 1 cup Brown Lentils (rinsed; yields about 2.5 cups cooked)
• 0.33 cup Sliced Almonds (toasted)
• 2 tablespoons Olive Oil (extra‑virgin, divided)
• 10 leaves Fresh Sage Leaves (whole leaves for frying)
• 4 ounces Goat Cheese (cut into ½‑inch rounds)
• 2 tablespoons Apple Cider Vinegar
• 1 teaspoon Dijon Mustard
• 1 teaspoon Maple Syrup
• to taste Salt
• to taste Black Pepper

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it preheat while you prepare the ingredients.

   Time: PT10M

   Temperature: 400°F

2. Prep Vegetables

   Peel and cube the butternut squash, slice the red onion, and chop the kale leaves. In a large mixing bowl toss the squash and onion with 1 tablespoon olive oil, nutmeg, salt, and pepper.

   Time: PT10M

3. Roast Vegetables

   Spread the seasoned squash and onion in a single layer on the sheet pan. Roast for 25 minutes, stirring halfway through. Add the kale during the last 5 minutes so it crisps slightly.

   Time: PT25M

   Temperature: 400°F

4. Cook Lentils

   Rinse 1 cup brown lentils. Combine with 3 cups water in a saucepan, bring to a boil, then reduce to a simmer for 20 minutes until tender but not mushy. Drain any excess water.

   Time: PT20M

5. Toast Almonds

   In a small skillet over medium heat, add 1 tablespoon olive oil and the sliced almonds. Toast, stirring frequently, for about 5 minutes until golden and fragrant.

   Time: PT5M

6. Fry Sage

   Add the remaining 1 tablespoon olive oil to the skillet (or use a clean one). Add the sage leaves and fry for 2 minutes until crisp. Remove with a slotted spoon and set aside on paper towels.

   Time: PT2M

7. Make Vinaigrette

   In a small bowl whisk together apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper. No oil is added because the vegetables already carry olive oil.

   Time: PT3M

8. Combine Salad

   In a large serving bowl combine the roasted vegetables, cooked lentils, toasted almonds, and fried sage. Drizzle the vinaigrette over the mixture and toss gently to coat evenly.

   Time: PT5M

9. Fry Goat Cheese

   Heat a clean non‑stick skillet over medium‑high heat. Add a thin drizzle of oil, then place the goat cheese rounds. Cook 2‑3 minutes per side until a golden crust forms and the cheese softens inside.

   Time: PT6M

10. Plate and Serve

    Transfer the tossed salad onto a serving platter or individual plates. Top each portion with a fried goat‑cheese round. Serve warm.

    Time: PT2M

Nutrition Facts

Calories

560

Protein

20g

Carbohydrates

55g

Fat

30g

Fiber

12g