Name: Detox Roasted Delicata Squash, Pardina Lentil, and Kale Salad with Maple-Pear Balsamic Vinaigrette {Vegan}
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 3 tablespoons good-quality pear balsamic vinaigrette; 1 tablespoon pure maple syrup; 2 tablespoons extra-virgin olive oil; ½ teaspoon salt; ¼ teaspoon black pepper; ½ medium white onion, thinly sliced; 1 (10 oz/285 g) bunch of kale, rinsed, stems removed, and chopped small; ⅔ cup dry pardina lentils, rinsed and drained (see Note); 3 tablespoons fresh pomegranate arils; 1 medium (about 1 lb/450 g) Delicata squash, halved length-wise, de-seeded (seeds reserved for roasting), and sliced across into about ⅓-inch thick slices; 1½ tablespoons avocado oil; ¼ teaspoon salt; ⅛ teaspoon black pepper; ¼ to ⅓ cup Delicata squash seeds, rinsed and patted dry; 1 teaspoon avocado oil; 1 pinch salt; 1 pinch black pepper