Brown Rice Salad - Helen Ridgeway

Ingredients

• 1 medium butternut squash
• 2 tsp olive oil
• ⅔ cup brown rice ((110g))
• 2 x 400g tins lentils ((2 x 14oz))
• ¼ cup dried blueberries or cranberries ((40g))
• Handful of seasonal greens e.g. spinach or kale
• ¼ cup pumpkin seeds ((30g))
• 2 tbsp chopped herbs ((I used mint and parsley))
• Seeds from half a pomegranate
• 2½ tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp maple syrup
• 1 tbsp chopped parsley
• 2 cloves crushed garlic
• ½ tsp sea salt
• A few grinds of black pepper