• Preheat oven to 400 degrees
• Cook lentils in 4-5 cup boiling water until fork tender. Drain. Add chickpeas to lentils. Drizzle with 2 tsp olive oil . Set aside, covered, into a small bowl. Chill.
• In another small bowl, mix all the dry spices together- turmeric, smoked paprika, cumin, salt and pepper. Set aside. Peel butternut squash, cut in half lengthwise, remove seeds and fibers and dice into 2” squares. Trim cauliflower into bite size pieces. On a rimmed sheet pan lined with parchment paper, place squash. Sprinkle 1 tsp of the spice mix over the squash and drizzle with olive oil. Toss well to coat the squash. Bake at 400 degrees for 7 minutes. Remove from oven, rotate the squash for even browning. Add the cauliflower, 2 more teaspoons of the spice mix and toss all veggies with more olive oil and bake until the cauliflower is just brown on the tips. About 8-9 minutes more.
• Remove and place in a large salad bowl to cool. Do not clean pan or parchment paper.
• Cut salmon into 2” bites. Sprinkle with 1 tsp of the spice mix and drizzle with olive oil. On the same pan that you roasted the veggies, place the seasoned salmon and roast until the edges are just crispy- about 8-10 minutes.

Make the ginger/apple cider vinegrette and add the ginger to the dressing before blending.

• Add 1 TBSP butter & 1 TBSP olive oil to a skillet over low heat. Add in any remaining spice mix. Toss in walnuts and pepitas and toast for 2-3 minutes on low heat until fragrant. Do not overcook or the nuts will turn bitter. Stir nuts constantly to coat well with spices and oils. Set aside to cool.
• To Assemble:
• In a large salad bowl add the greens, lentils, chickpeas, nuts and dried fruit. Toss gently to mix well. Arrange on top the roasted squash, cauliflower and salmon. Add the sliced apple, pear and red onion. Sprinkle with goat cheese.
• Serve with Ginger/Apple Cider Vinaigrette on the side.