Black Lentil Delicata Squash Salad

Try this lovely warm salad for a chilly winter day, made with beautiful black lentils (also called beluga, as they look like caviar) which keep their shape. 

2 pounds delicata squash* 
1 large red onion, thinly sliced
2-3 bunches of lacinato kale (about 1.5 lbs,)* 
Salt and pepper
Extra-virgin olive oil 
1 cup black lentils*
1/4 cup apple cider vinegar
1/4 cup maple syrup
1 tablespoon Dijon mustard
1/2 cup sliced almonds or sunflower seeds
Goat Cheese or feta cheese, optional 

1. Preheat oven to 425°F. Bring a medium pot of water to a boil. Add black lentils and about 1/2 teaspoon salt. Reduce to a simmer and cook until the lentils are soft but not mushy, 20-25 minutes.
2. While the lentils cook, cut the delicata in half lengthwise, remove seeds and slice in 1 inch half moons. Remove kale stems and thinly slice leaves into ribbons.
3. Add the squash and onion to a baking sheet, and add the kale to a second sheet. Drizzle each sheet pan with 1 tablespoon olive oil and season with salt and freshly ground black pepper. Toss with your hands to coat veggies.
4. Bake the squash on the bottom rack of the oven for 10 minutes, or until lightly browned. Turn the squash slices; roast everything an additional 8-10 minutes or until the kale is lightly charred on the edges and squash is tender.
5. Whisk together the cider vinegar, maple syrup, and mustard. Season with salt and pepper.
6. When the veggies are done roasting, add them all to one sheet pan. Drain the lentils and add them to the pan as well. Drizzle the vinaigrette on top and toss together. Sprinkle over the almonds. Spoon onto plates or bowls and and top with cheese when serving, if you like.

*You can substitute butternut squash, but you’ll need to peel, dice, and cook a bit longer. You can also use any type of kale, but lacinato works best here. And finally you can substitute green or French lentils.