Warm Fall Salad & Roasted Lentils

Ingredients:

• 1 Whole Organic Butternut, peeled & diced.

• 1 Cup Organic Beets, peeled & diced.

• 1 Cup Organic Carrots, peeled & roughly chopped.

• 1 Organic Red Onion, diced in 1/8’s

• 1-2 tsp Organic Italian Seasoning

• 1 Tbsp Organic Maple Syrup or Honey

• 5 Tbsp Organic Olive Oil, divided

• 1/2 Cup cooked Organic Quinoa

• 1/4 Cup Organic Balsamic Vinegar

• 1/2 tsp salt & pepper

• 2 Cups Organic Arugula

Directions:

1. Preheat the over to 425’F.

2. Mix and combine the butternut, beets, carrots & onion with Italian seasoning, maple syrup, 2 Tbsp olive oil, salt & pepper.

3. Spread the vegetable mix on a parchment lined baking sheet and roast for 25 minutes, turning & tossing half way through roasting.

4. Mix the balsamic vinegar with 2.5 Tbsp Olive Oil, salt & pepper.

5. Roast dry lentils in a pan with 1/2 Tbsp olive oil, italian seasoning and a touch of cayenne pepper. Roast for 5 - 10 minutes over medium heat until crunchy.

Serve warm veg on a bed of arugula & quinoa, topped with roasted lentils and drizzle of balsamic dressing.