Fall Lentil Salad w/ Butternut Squash - Real Food Whole Life

Ingredients

• 2 cups dry brown lentils, rinsed and picked through
• 1 Tablespoon olive oil
• ¼ teaspoon kosher salt
• 4 cups butternut squash, diced
• 2 cups microgreens or baby sprouts
• ¼ cup roasted pumpkin seeds
• ¼ cup red wine vinegar
• 1 clove garlic, minced
• 1 Tablespoon pure maple syrup
• 1 teaspoon dijon mustard
• ½ teaspoon salt
• ⅓ cup extra virgin olive oil