Thanksgiving Salad with Butternut Squash and Lentils » Salads for Lunch

Ingredients

• 1 10 ounce package frozen butternut squash
• Olive oil nonstick cooking spray
• Salt and black pepper (to taste)
• 4 cups cooked French lentils ((about 1 ½ cup raw lentils))
• 1 ½ cups chopped fresh spinach (about 4 ounces)
• ½ red onion (sliced thinly)
• ½ cup golden raisins
• ½ cup chopped toasted pecans
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 2 teaspoons Dijon mustard
• ½ teaspoon minced garlic