Category: Salad
Cuisine: not set
3 cups low-sodium vegetable broth
1 cup brown lentils rinsed
1 lemon (NOTE: Grate 1/2 tsp lemon zest and juice 1 divided
1 butternut squash peeled seeded and cubed, seeds reserved
2 tbsp plus 1 tsp extra-virgin olive oil divided
1/2 tsp each coarse sea salt and fresh ground black pepper divided
3 tbsp torn fresh mint leaves
2 tbsp apple cider vinegar
1 1/2 tsp raw honey
8 cups spring mix greens
3 oz goat cheese
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