Roasted Squash and Lentil Salad

• 2 medium delicata squash (about 2 lbs. total)
• 4 cloves garlic, whole, unpeeled
• 2 Tbsp. olive oil
• 1 tsp. kosher salt
• 1/2 tsp. ground black pepper

• 1 large shallot, thinly sliced
• 1/4 cup white wine vinegar
• 1/3 cup extra-virgin olive oil 
• 1 Tbsp. maple syrup
• 1 tsp. Dijon mustard
• 1/2 tsp. kosher salt
• 1/4 tsp. ground black pepper

• 5 ounces baby arugula
• 1 (15-ounce) can brown lentils, drained and rinsed
• ¼ cup toasted pumpkin seeds
• 4 ounces crumbled goat cheese

Instructions:

1. Preheat the oven to 425 degrees F.
2. Trim the ends from the delicata squash and cut in half lengthwise. Use a spoon to scrape and remove the seeds from center of the delicata squash. Slice the delicata squash into half-inch thick half-moons. Place the squash pieces and whole, unpeeled garlic cloves on a large sheet pan, drizzle with 2 tablespoons olive oil and sprinkle on salt and pepper. Roast for 30-35 minutes, flipping the squash rings halfway through cooking.
3. While the squash is roasting, steep the thinly sliced shallot in the white wine vinegar in a small bowl.
4. After the squash is roasted, remove the sheet pan from the oven and let cool 5-10 minutes. 
5. To make the dressing: When the roasted garlic cloves are cool enough to handle, squeeze the garlic cloves out of their skins into a medium-sized bowl and mash them with a fork. Drain the shallot-infused vinegar into the bowl, reserving the quick-pickled shallots for topping the salad. Whisk in 1/3 cup olive oil, the Dijon mustard, the maple syrup, and salt and pepper until smooth and creamy. (Alternatively, add all the dressing ingredients to a small high-speed blender and blend until smooth.)
6. To assemble the salad: Scatter the baby arugula on a large platter. Drizzle with a few spoonfuls of the dressing. Add the roasted squash, and drizzle again with a few spoonfuls of dressing. Next, scatter the drained lentils evenly over the salad and drizzle with the remaining dressing. Top the salad with the pickled shallots, toasted pumpkin seeds, and crumbled goat cheese. Serve immediately.

 Notes:

• If cooking brown lentils from dry, combine 2/3 cup lentils and 2 cups water in a medium saucepan. Bring to a boil, cover and simmer for 20 minutes, or until lentils are tender. Drain excess liquid. Let cool 10-15 minutes, then use as above to assemble the salad,

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Adapted from Oregon Public Broadcasting’s Superabundant Dispatch, https://www.opb.org/article/2023/10/20/oregon-food-superabundant-newsletter-roasted-pumpkin-lentil-salad-nuts-wine-cannon/