Curried Autumn Salad with Butternut Squash and Lentils - Healthy World Cuisine

Ingredients

• 3 cups butternut squash (fresh, seeds removed, peeled and chopped into 1 inch cubes)
• 2 cups cauliflower (fresh, cut into bite sized pieces)
• 2 tablespoons olive oil
• 1 teaspoon curry powder (mild Indian curry, dry, ground )
• 1 teaspoons ginger powder (dried ground (reserve 1 teaspoon for the tahini maple dressing))
• 1/2 teaspoon garlic powder
• salt and pepper (to taste)
• 1 cup lentils (green )
• 2 whole bay leaves
• 2.5 - 3 cups water (to cook the lentils)
• 1/3 cup tahini paste
• 2 tablespoons lemon juice (or juice from 1 lemon)
• 1 teaspoon curry powder (dried ground)
• 1 teaspoon ginger (dried ground)
• 1/2 teaspoon garlic powder (dried ground)
• 1 tablespoon maple syrup
• 4 to 5 cups spinach (fresh or massaged kale, greens of choice.)
• 3/4 cups pecans (toasted in a pan with 1 tablespoon on maple syrup and salt to taste)
• goji berries (or dried cranberries (optional))