Roasted Squash, Pomegranate & Green Lentil Salad

Ingredients:

• 1 Delicata Squash - seeded, cut into thin slices
• 2 tbsp, il Fustino Santa Barbara Estate Blend EVOO
• salt & pepper
• 1 cup, cooked Rancho Gordo Green lentils - made accordingly to the package instructions 
• 1 small, red onion finely - diced
• 2 tbsp, toasted hazelnuts 
• 1/2 cup, pomegranate seeds 
• 2 handfuls, arugula

For the Dressing:

• 1 tsp, il Fustino 25 Barrel Aged Balsamic 
• 3 tbsp, il Fustino Autumn Harvest Vinegar 
• 1/4 cup, il Fustino Santa Barbara Estate Blend EVOO
• salt & pepper
• Add to a small jar, cover and mix to combine. 

Directions:

Preheat the oven to 400F. 

Toss squash slices with the olive oil, salt and pepper, bake for 20-30 minutes, until fork tender and beginning to brown. Let cool.

Combine the lentils, cooled squash slices and the red onion in a large bowl. Add the dressing and gently stir to combine.

Top the salad with toasted hazelnuts, pomegranate seeds and arugula.

Enjoy!