Roasted Vegetable Lentil Salad Recipe | Valerie Bertinelli | Food Network

Ingredients

• 1 heaping cup bite-size pieces butternut squash
• 1 heaping cup bite-size pieces yellow squash
• 1 large bell pepper, cut into bite-size pieces (about 1 heaping cup)
• 1 bunch asparagus, cut into 1-inch pieces
• 1 medium red onion, cut into bite-size pieces
• 7 tablespoons extra-virgin olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Kosher salt and freshly ground black pepper
• 1 teaspoon Dijon mustard
• 1/4 teaspoon white wine vinegar
• 2 cups cooked lentils
• 1/3 cup chopped scallions
• 2 tablespoons chopped fresh Italian parsley
• 1 tablespoon chopped fresh dill