An Autumn Salad

Chock full of all sorts of delicious goodies, this salad makes a lovely weekday lunch and even a great addition to any Thanksgiving spread. Sautéed butternut squash lightly tossed in butter, spicy watermelon radishes, freshly picked apples, and toasted sunflower seeds served atop a bed of fresh arugula and lentils…and to top it off? A little bit of rich blue cheese and a lemon verbena dressing. This dish is so satisfying and cozy, it will be your new favorite…Autumn SaladServes 4Ingredients:3 small butternut squash, peeled, seeded + chopped1 tablespoon organic unsalted butter1 organic crisp apple (I used a granny smith apple), cored + chopped¼ cup organic sunflower seeds, lighted toasted and saltedA handful of fresh arugula½ cup dried French green lentils1 organic watermelon radish, peeled and thinly sliced3 tablespoons your favorite blue cheese, freshly crumbled2 organic lemons, juiced5 fresh lemon verbena leaves, minced4 tablespoons extra virgin olive oilSalt + PepperDirections:First, boil the lentils. Rinse well and make sure to sort for stones. Boil for 20 minutes until tender. Drain and allow to cool slightly.In a small saucepan, toss the butternut squash in melted butter and cook over medium heat stirring occasionally, for about 10 minutes or until tender. Season with salt + pepper to taste. Set aside.To make the dressing, simply place the lemon juice + minced lemon verbena in a small bowl. Add salt + pepper to taste. Slowly add the olive oil while whisking. Once the dressing has come together, add about half to the lentils. Mix. Pour the lentil mixture into a serving bowl and begin to add each ingredient separately as pictured, assembling as you wish. Drizzle the remaining dressing atop the salad. Serve immediately. Enjoy!Recipe + Photos by Cassie Winslow