Warm Squash, Leek, Orange, Lentil & Spinach Salad with Goat Cheese

Directions

1. Preheat the oven to 450°F.
2. Wash and dry the vegetables; trim the leeks and rinse well to remove any grit, then cut them in half lengthwise.
3. Slice the leeks into ¼-inch pieces and spread them on a baking sheet.
4. Add the squash to the baking sheet with the leeks. Drizzle with oil and vinegar, then season with salt and pepper. Toss to coat and spread in an even layer.
5. Roast in the oven, stirring halfway through, until the vegetables are tender, about 15 minutes.
6. Drain and rinse the lentils; let them drain further.
7. Peel the orange, separate into segments, and roughly chop the flesh. In a medium bowl, combine the orange pieces with spinach and pumpkin seeds.
8. When the vegetables are done, remove from the oven and let cool about 5 minutes.
9. Add the warm vegetables, lentils, and dressing to the bowl with the orange and spinach; toss to combine.
10. Divide the salad onto plates and crumble goat cheese over the top before serving.