Roasted Winter Squash, Lentil and Greens Salad

Ingredients

• Salad
• 3 cups (750 mL) pieces (about 1/2-inch/1cm) butternut squash about 1/2 squash
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) cayenne pepper
• 1 tbsp (15 mL) butter melted
• 1 cup (250 mL) canned lentils rinsed and well drained
• 1/2 cup (125 mL) pomegranate seeds
• 1/4 cup (60 mL) pistachios, hazelnuts or pecans toasted and coarsely chopped
• 2 tbsp (30 mL) pumpkin seeds preferably unsalted
• 4 cups (1 L) of your favourite baby greens
• Vinaigrette
• 1/2 cup (125 mL) plain yogurt
• 2 tbsp (30 mL) tahini
• 1 tbsp (15 mL) lemon juice
• 2 cloves garlic minced
• 1/4 tsp (1 mL) ground cumin
• 1/4 tsp (1 mL) salt
• 1 - 3 tbsp (15-45 mL) milk (optional)