Curry Lentil and Roasted Butternut Squash Salad

Preheat oven to 425ºF. Spread butternut squash and onion on a rimmed cookie tray. Drizzle with olive oil and salt and pepper. Toss. Roast in the oven for 20 minutes, toss and continue to roast for 5-10 minutes until starting to brown.

Meanwhile cook the lentils with the water and curry until tender but not mushy about 45-50 minutes. Drain.

Make a salad of the arugula, romaine and cilantro and divide among 3-4 plates, drizzle with the balsamic vinaigrette. Toss lentils and squash together and serve while still warm on a bed of the greens. Divide goat cheese among plates and serve.