Warm Roasted Squash, Cauliflower, Rice, & Lentil Salad – Lentils.org

Ingredients

• canola oil, for cooking
• 1 small butternut squash
• 2 cups (500 mL) cauliflower florets
• 1/2 tsp (2 mL) curry powder
• 1/2 cup (125 mL) brown and/or wild rice (or a blend)
• 1/2 cup (125 mL) green or french green lentils
• 1 celery stalk, chopped
• 1/4 cup (60 mL) finely chopped purple onion
• 1/4 cup (60 mL) chopped Italian parsley
• 1/4 cup (60 mL) canola oil
• 2 Tbsp (30 mL) apple cider or rice vinegar
• 1 tsp (5 mL) grainy mustard
• 1 tsp (5 mL) honey
• 1/2 cup (125 mL) crumbled goat cheese or feta
• 1/2 cup (125 mL) walnuts, toasted and chopped