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Roasted Veggie Lentil Salad

Ingredients

• 1 cup brown or green lentils
• 2 cloves garlic peeled
• 1 bay leaf
• 1 tsp kosher salt divided
• 1 lb Brussels sprouts trimmed and halved
• 4 cups and cubed butternut squash ) (from 1 medium butternut squash; peeled
• 1 red onion or 1/2 large; cut into 1x1-inch chunks; small
• 5-6 sprigs thyme fresh
• 3 Tbsp extra-virgin olive oil
• 1 tsp ground coriander
• 1/2 tsp paprika
• 1/2 tsp cracked black pepper
• 2-4 oz goat cheese (amount depending on preference; crumbled )
• 1/4 cup toasted pumpkin seeds ) (optional
• 2 Tbsp apple cider vinegar
• 1 Tbsp maple syrup
• 1 Tbsp Dijon mustard
• 1/4 cup extra-virgin olive oil
• 1/4 tsp each kosher salt and cracked black pepper

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