Roasted Butternut Squash Black Lentil Salad With Grapes Recipe

Ingredients For Roasted Butternut Squash Black Lentil Salad With Grapes Recipe

• For the butternut squash
• 4 cup Cubed butternut squash
• 1.5 tablespoon Coconut oil, melted
• 1 Clove garlic minced
• 1 tablespoon Brown sugar
• 1 teaspoon Chili powder
• 0.25 teaspoon Salt
• 0.25 teaspoon Pepper
• For the lentils
• 0.5 cup Dry black lentils
• 2 cup Water
• 0.25 teaspoon Salt
• For the dressing
• 2 tablespoon Tahini
• 0.5 teaspoon Pure maple syrup
• 0.25 teaspoon Garlic powder
• 1 tablespoon Freshly squeezed lemon juice
• 2.5 tablespoon Warm water, to thin, plus more if necessary
• As required Freshly ground salt and pepper, to taste
• For the salad
• 6 cup Arugula
• 0.33000000000000007 cup Pecan halves
• 1.5 cup Red or purple grapes, halved