Roasted Squash Lentil Kale Salad
Ingredients
- 1 (1½-pound) butternut squash , peeled, seeded and cubed (1-inch; about 5 cups)
- 6 tablespoons extra-virgin olive oil , divided
- 1 teaspoon garlic powder
- 1 teaspoon garam masala
- ½ teaspoon ground ginger
- ¼ teaspoon ground pepper
- ½ teaspoon salt , divided
- 1 pitted Medjool date
- 3 tablespoons cider vinegar
- 2 tablespoons warm water
- 8 cups packed torn curly kale leaves
- 1 ( 8 - ounce ) package precooked microwaveable black lentils
- ½ cup unsweetened dried cranberries
- ¼ cup roasted pepitas
- ⅓ cup crumbled feta cheese
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