Warm Winter Squash Salad

It's been a snowy weekend here in Seattle.  I started my weekend with a trip to the grocery store to stock up on goods in case the weather got worse.  And besides heading out to the gym a few times, we've pretty much stayed indoors.  Between Dance Central on kinect, cleaning projects, photo and writing projects, and being entranced with season 2 of Lost, I've kept myself pretty occupied.  The cats enjoyed watching the falling snow and Bilbo decided that sitting at my photography station (where I photograph all of my food photos) was the coziest place to watch the weather.  And fulfill his dream of being a kitty model.

It is usually hard for me to eat salads during the winter because cold food doesn't sound as appealing, but I happily munched on this one all weekend.  This salad starts with a bed of peppery arugula topped off with warm delicata squash and french lentils.  It's finished with sweet pomegranate seeds and a tangy lemon dressing.  This salad was just what I needed to power our kinect marathon and keep me warm during the snowstorm. 

Warm Winter Squash Salad
Serves 4
1 cup french lentils, cooked
2 cups water
2 medium delicata squash
1 Tablespoon coconut oil
Seeds from 1 pomegranate
6 cups of baby arugula

Add lentils and water to a pot over high heat.  Bring to a boil, and then simmer, covered, for about 30 minutes, or until tender.

Preheat oven to 400 degrees.

Cut squash into equal bite-size pieces.  Toss with coconut oil and lay flat on sheet pan.  Roast for 20 minutes, until tender, turning at least once.

Divide the arugula amongst four plates.  Top with warm lentils, squash, and pomegranate seeds.

Dressing:

1/2 cup extra virgin olive oil

2 Tablespoons maple syrup

juice from 1 lemon

1 Tablespoon brown mustard

salt and pepper to taste

Mix ingredients until combined.  Drizzle over salad and serve.