A warm yummy roasted vegetable salad for Fall

Ingredients

1 cup red lentils
2 bay leaves
3 tbsp canola oil, divided
1 lb acorn squash, peeled and chopped into 1/2 inch cubes
1 lb baby carrots, cut diagonally
1 red onion, cut into thin wedges
1 yellow bell pepper, cut into slices
2 tsp ground cumin
1/2 tsp ground cayenne pepper
1/2 tsp ground cinnamon
2 tsp salt, divided
2 cups plain Greek yogurt
2 garlic cloves, minced
2 tbsp lemon juice, divided
1 tsp dried basil
3/4 cup pomegranate arils

Directions

1. Preheat oven to 425°F.
2. Simmer lentils and bay leaves in a saucepan until lentils are tender.
3. Place squash, carrots, onion, and yellow bell pepper on a rimmed baking sheet.
4. Place 2 tablespoons oil in a small bowl. Whisk in cumin, cayenne, cinnamon, and 1 tsp salt.
5. Drizzle cumin mixture over vegetables and toss gently to coat.
6. Bake vegetables in oven until tender and lightly browned, about 25 to 30 minutes.
7. Whisk together yogurt, garlic, 1 tbsp lemon juice, basil, and 1/2 tsp salt in a small bowl.
8. Drain lentils, discard bay leaves, and place lentils in a mixing bowl.
9. Mix remaining 1 tbsp lemon juice, 1 tbsp oil, and 1/2 tsp salt with the lentils.
10. To serve, spread 1/3 cup yogurt mixture onto a plate, top with about 1/3 cup lentils, 1 cup vegetables, and 2 tbsp pomegranate arils. Serve with pita wedges.

Adapted from Cooking Light November 2017: Fall Vegetable and Lentil Salad