Servings: 4 (30 MIN)
Ingredients:
2 cups Butternut Squash (chopped into 1 cm cubes)
1 1/2 tsps Avocado Oil
1/4 tsp Sea Salt (divided)
2 tbsps Maple Syrup
1/4 cup Extra Virgin Olive Oil
2 tbsps Apple Cider Vinegar
1/4 tsp Cinnamon
2 cups Lentils (cooked, from the can)
4 stalks Green Onion (chopped)
1/4 cup Dried Unsweetened Cranberries
1/4 cup Parsley (chopped)