Roasted Pumpkin Salad

Ingredients

• 1/2 squash, peeled, seeded and cut into 1-inch cubes (pumpkin, butternut)
• 4 garlic cloves, peeled
• 4 small red onions, quartered lengthwise through the root
• 1 teaspoon sea salt
• 1 tablespoon hot paprika
• 1/3 cup extra virgin olive oil
• 24 cherry tomatoes
• 1 cup cooked lentils
• 4 ounces organic goat cheese, crumbled
• 1 large lemon, juice of, freshly squeezed

Directions

1. 1

   Put the pumpkin or butternut cubes, garlic cloves, and onion quarters in a plastic bag, add the salt and paprika and shake until well covered. Add half the olive oil and shake again.

2. 2

   Brush roasting pan with 1 tablespoon of the oil, then arrange the pumpkin or butternut, garlic, and onions over the base. Add the tomatoes, brush with oil, and prick the tops with a toothpick or fork. Trickle 1-2 tablespoons oil over the top and sprinkle with salt and pepper.

3. 3

   Roast in a preheated oven at 400 for 10 minutes, then remove the tomatoes just as the skins begin to split. Continue roasting until the onions and pumpkin or butternut are tender.

4. 4

   Remove from the oven and divide between 4 salad plates. To each plate add 2 tablespoons cooked lentils, a quarter of the goat cheese. Sprinkle with lemon juice and about 2-4 teaspoons olive oil.