Thanksgiving Lentil Salad

Ingredients

• 1 butternut squash medium, 2 1/2 to 3 pounds, peeled and cut into 1/2-inch cubes
• 1 red onion large, cut into 1/2-inch wedges
• 2 cloves garlic unpeeled
• 8 tablespoons olive oil divided
• kosher salt
• freshly ground black pepper
• 3 cups French green lentils
• 2 bay leaves
• 1/4 cup sherry vinegar
• 1 tablespoon Dijon mustard
• 1 bunch kale flat-leaf, about 6 ounces, stems removed and leaves thinly sliced
• 1 cup toasted pecans coarsely chopped
• 1 cup golden raisins
• 1/2 cup fresh parsley leaves coarsely chopped

Nutrition

• Calories : 510 calories
• Carbohydrate : 63 grams
• Fat : 22 grams
• Fiber : 24 grams
• Protein : 21 grams
• SaturatedFat : 2.5 grams
• Sodium : 120 milligrams
• Sugar : 11 grams