Roasted Squash & French Lentil Salad with Goat Cheese

This salad boasts flavor galore!  Lentils lightly tossed in vinaigrette and roasted caramelized squash & onions top this exciting spinach-arugula mix. All we can say is “Wow!” Serves 4
Salad:
1 bag Fresh Express Spinach & Arugula Salad
1/2 cup dried French green lentils, rinsed, drained
1 medium zucchini, cut into 1/4 inch rounds
1 medium yellow Crookneck squash, cut into 1/4 inch rounds
1 small red onion, cut into 6 wedges, layers separated
1 Tbsp olive oil
Coarse salt and ground pepper
12 ounces (1 basket) cherry or grape tomatoes, cut in half
4 ounces goat cheese, crumbled

Dressing:
3 Tbsp red-wine vinegar
2 tsp Dijon mustard
1/4 cup canola oil
Prepare Vegetables:
Place lentils in a medium saucepan; cover with cold water by 2 inches. Bring to a boil. Reduce heat, and simmer, partially covered, stirring occasionally, until lentils are tender, about 20 minutes. Drain and transfer lentils to a medium mixing bowl.
Preheat oven to 450 degrees. Toss zucchini, yellow squash and onion with olive oil; season with salt and pepper. Place on a rimmed baking sheet and roast until vegetables are tender and browned, about 10-15 minutes. Remove from oven and allow to cool at room temperature.

 

Make Dressing:
Combine vinegar and mustard. Pour in oil in a slow, steady stream, whisking constantly until emulsified. Add chopped onion. Season with salt and pepper. Toss lentils with half the vinaigrette; let cool.

 

Make Salad:
In a large bowl, combine Fresh Express Spinach & Arugula salad and tomatoes.  Add the lentils and toss to combine. Divide salad onto 4 plates.  Top with roasted vegetables and goat cheese. Drizzle remaining vinaigrette over the salads and serve.