roasted squash and lentil salad — autumn in a bowl basically

Right so I know 'autumn salad' sounds a bit poncy but this one actually works and Tom had two helpings which is frankly a miracle. Half a butternut squash, cubed and roasted at 200° with olive oil and a bit of cumin. Tin of green lentils drained. Handful of spinach. Red onion sliced thin. Feta crumbled over the top. That's it. Dressing is just olive oil, lemon juice, a teaspoon of honey and some black pepper — shook it in a jar. Done. The squash takes about 25 minutes in the oven and the rest is just assembly really. I made it on Sunday and it kept in the fridge for two days no bother. Lunch sorted. - 1/2 butternut squash, cubed - 1 tin green lentils - Big handful of spinach - Half a red onion - Feta - Cumin, olive oil, salt for roasting - Dressing: olive oil, lemon, honey, pepper Lucy said it looked "too brown" and made herself toast instead. Can't win 'em all.