Autumn Lentil Salad with Butternut Squash & Pomegranate

Ingredients

• 1 cup cooked green or brown lentils
• 2 cups butternut squash (peeled and cubed)
• 2 tbsp olive oil
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• 1/4 cup pomegranate seeds
• 1/4 cup toasted walnuts
• 2 cups mixed greens (arugula and spinach)
• 1 tbsp fresh parsley (chopped)