Ingredients:
• 1 cup lentils, dried
• 2 medium butternut squash, chopped into bite-size pieces
• 1 TBSP canola oil
• 1 tsp thyme
• ½ tsp smoked paprika • 1 clove garlic, minced
• Seeds from 1 pomegranate
• 6 cups baby arugula
• ½ cup extra virgin olive oil
• 1 TBSP maple syrup
• Juice from 1 lemon
• 1 TBSP brown mustard
• Salt and pepper to taste
Instructions:
1. Preheat oven to 400 degrees.
2. Add lentils and water to pot over high heat. Bring to a boil, and then simmer, covered, for about 30 minutes or until tender.
3. Toss squash with canola oil, thyme, smoked paprika, and garlic. Lay flat on sheet pan and roast for about 20 minutes, until tender, turning halfway through.
4. Add arugula to large serving bowl. Top with cooked lentils, squash, and pomegranate seeds.
5. In food processor, pulse olive oil, maple syrup, lemon, mustard, and salt and pepper until blended. Drizzle over salad.
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