Butternut Squash, Lentil and Feta Salad | Scallions | Boston Organics

Ingredients

• 1 cup French Lentils
• 1 cinnamon stick
• 4 cloves garlic, peeled and smashed
• 2 Butternut squash, peeled, seeded and sliced into 1/4" thick slices
• 2-4 Tbsp olive oil
• 1/2 cup mint leaves slivered, can substitute cilantro or dill
• 1/3 cup crumbled feta
• 4 scallions trimmed and sliced
• 1/3 cup toasted pistachios chopped, can substitute pepitas or walnuts
• Dressing:
• 1/4 cup olive oil
• 2 Tbsp pomegranate molasses
• 1 Tbsp honey
• 1/2 tsp ground cumin
• 1/2 tsp Aleppo pepper
• 1/2 tsp black pepper
• Salt to taste
• Balsamic Vinegar for drizzling
• Pomegranate seeds (optional)