Stashcook | Roasted Acorn Squash and Kale Salad with Feta

Ingredients

• 2 acorn squashes, seeded and cut into 1-inch pieces
• 1 tablespoon maple syrup
• 1/4 teaspoon ground cinnamon
• 4 tablespoons extra virgin olive oil, divided
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 2 large leeks, white and pale green parts only, thinly sliced
• 1 (10 oz) package baby kale
• 1 (15 oz) can lentils, drained and rinsed
• 2 oranges, peeled and segments chopped
• 1/3 cup walnuts, roughly chopped
• 1/2 cup feta cheese, crumbled
• 3 tablespoons balsamic vinegar